Pears. Artists love their shape and nutritionists love their food. While there are hundreds of varieties of pears, Anjou, Asia (the apple itself), Bartlett, Bosc, Comice, Forelle and Seekel the most common. When it comes to adaptability, this increases the price of fruit. You are a sweet addition to green salads, fruit salads, chutneys, cheese dishes and baked goods.
Pears to have bulk discount stores and grocery stores often have sales on them. Carefully examine the fruitsbefore buying. What should you look for?
According to the website of Betty Crocker pears should be firm. Do not buy fruit that has nicks or dents, because this error can go far in the flesh. "It 'pears ripen best at home rather than buying ready-made", established the site.
To ripen pears, place them in a paper bag or covered bowl at room temperature. The color is not necessarily an indication of maturity. The best way to measure the maturity, the fruit with the thumb andto see if "there".
Pears are a source of fiber, potassium and vitamin C. The Oasis product site describes him as a "nutrient-rich foods, the more nutrients per calorie for calorie nutrients." A pear contains 98 calories of medium size, 210 milligrams potassium and 10 percent of the RDA of vitamin C.
Fruit Company - Bartlett and Boscs - the best for cooking. Since I'm trying to reduce the sugar, I used half sugar and half substitute Splendafor this recipe. Of course you can all the sugar. The almonds are roasted to get their flavor. For more nutrition, I'm half white and half wheat flour. Bread Bartlett Pear with toasted almonds is to address a breakfast and snacks.
Ingredients
2-ounce package sliced almonds
2 large eggs, room temperature
3 / 4 cup canola oil
1 / 2 cup sugar
1 / 2 cup Splenda
1 1 / 2 teaspoon pure almond extract
1 large, ripe Bartlett pears, peel (grated andJuice)
1 teaspoon baking powder
1 teaspoon baking powder
1 / 2 teaspoon low-sodium salt
1 teaspoon cinnamon
1 / 2 teaspoon nutmeg
2 cups half white, half wheat flour
Method
Toast the almonds in a small skillet over low heat. Be careful because the nuts can burn quickly. Once they start to brown, remove from heat and add pour into a bowl. Eggs, canola oil, sugar, almond extract and Splenda in a small bowl until it becomes creamy. Add the pear and gratedAlmonds. Transfer dough to a large bowl and slowly whisk in flour. Pour into prepared baking pan or mini-pans. Bake large loaf at 350 degrees for 50-60 minutes. Bake mini-loaves at 350 degrees for 25-30 minutes. Serve with whipped cream cheese.
Copyright 2009 by Harriet Hodgson
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