- 8
Ingredients
- 4 c. fresh pears, peeled, sliced (about 1 3/4 lb)
- 1 T. lemon juice
- 1 c. pear nectar
- 1/4 t. cinnamon
- 1/4 t. nutmeg
- 1 c. flour
- 1/4 t. salt
- 1/4 c. butter or margarine, cut into small pieces and chilled
- 3 T. ice water
- 2 t. skim milk
- 2 t. sugar
Preparation
Step 1
Combine sliced pears and lemon juice in bowl; toss well. Place in an 8" square baking dish coated with Pam. Top with pear nectar, cinnamon and nutmeg.
Combine flour and salt in large bowl; cut in butter until resembles coarse meal. Sprinkle ice watr, 1 T. at a time, over surface, toss with a fork until dry ingredients are moistened and mixture is crumbly. (Do not form a ball.)
Gently press into 4" circle on heavy duty plastic wrap; cover with addl. plastic wrap, chill 15 mins. Roll dough, still covered, to an 8" sq. Place in freezer for 5 mins. or until wrap can be removed easily.
Place dough on top of pears. Cut slits in top. Brush with milk; sprinkle with sugar.
Bake 400* 35 mins; remove from oven. Using sharp knife; score pastry into 1" sqs; gently press into pear mixture with a spatula, allowing juices to moisten top of pastry.
Bake 20 more minutes or untily lightly browned and bubbly. Serve warm, topped with frozen yogurt.
200 cal, 6.4g fat, 150g sodium