Side Pannel
Pears with Spicy Lime, Chile and Peanut Chutn
Pears with Spicy Lime, Chile and Peanut Chutn
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Appetizers
Ingredients List
- 3 Bosc pears
- 5 ts Lime juice, fresh, plus zest
- -from one lime
- 1/4 ts Red pepper; crushed
- 1 Garlic clove; minced
- 1 ts Soy sauce
- 1/2 c Peanuts; dry roasted, finely
- -ground
- 12 Sprigs fresh mint
Directions
Cut each pear lengthwise into quarters. Using amelon baller or grapefruit
spoo, create a well in the center of each quarter. If pears are very small,
consider using halves instead of quarters.
In a small bowl, prepare chutney by mixing together lime juice and zest,
red pepper, garlic, soy sauce, brown sugar and peanuts. Spoon chutney in
hollowed out section of pear quarters. Add a sprig of mint for garnish.
Place on a serving tray. Makes 12 appetizers.
Helpful hint: Chutney can be prepared up to a week in advance. To avoid
browning, cut pears no earlier than a few hours before serving; then
sprinkle with lime juice.
Per appetizer: 48 cal; 1 g prot; 2 g fat; 8 g carb; 0 chol; 56 mg sod; 1 g
fiber; vegan
Source: Vegetarian Times, DEC 92/MM by DEEANNE
spoo, create a well in the center of each quarter. If pears are very small,
consider using halves instead of quarters.
In a small bowl, prepare chutney by mixing together lime juice and zest,
red pepper, garlic, soy sauce, brown sugar and peanuts. Spoon chutney in
hollowed out section of pear quarters. Add a sprig of mint for garnish.
Place on a serving tray. Makes 12 appetizers.
Helpful hint: Chutney can be prepared up to a week in advance. To avoid
browning, cut pears no earlier than a few hours before serving; then
sprinkle with lime juice.
Per appetizer: 48 cal; 1 g prot; 2 g fat; 8 g carb; 0 chol; 56 mg sod; 1 g
fiber; vegan
Source: Vegetarian Times, DEC 92/MM by DEEANNE
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
