3 Tbsp (45 mL) unsalted butter
1/4 cup (60 mL) honey
3 Tbsp (45 mL) dessert mead
4 pears, pitted and halved
1/4 cup (60 mL) sliced almonds
Preheat oven to 400 F (200 C).
In saucepan melt butter over medium-low heat and stir in honey and mead. Cook until syrupy. Remove mixture from heat and let cool slightly.
Wash and halve pears, removing core and seeds. In baking dish arrange pears skin side down and top with the syrup and sliced almonds.
Bake uncovered for about 20 minutes or until the fruit is soft and the syrup is caramelized. Serve warm and top with vanilla yogourt or ice cream.
Each serving contains:
122 calories; 1 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 17 g carbohydrates; 2 g fibre; 1 mg sodium
source: "The Mead Renaissance", alive #351, January 2012
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