Pear Crisp

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   In a small ovenproof skillet, dry-roast the pecans in a single layer in the preheating oven for about 10 minutes, or until golden brown, stirring several times.
3. 3
   Remove from the skillet so they dont burn.
4. 4
   Put the pears in a 1-quart casserole dish or 9-inch glass pie pan.
5. 5
   In a medium saucepan, stir together the wine and juice, sugar, ginger, and cloves.
6. 6
   Bring to a boil over medium-high heat.
7. 7
   Cook for 4 minutes, or until reduced by half, stirring occasionally.
8. 8
   In a small bowl, stir together the oats, brown sugar, flour, and nutmeg.
9. 9
   Using a fork, stir in the oil, then the pecans.
10. 10
    Sprinkle over the pears.
11. 11
    Pour the sauce over all.
12. 12
    Bake for 20 minutes, or until the top is lightly browned and the sauce is bubbly.
13. 13
    Let cool for 20 minutes before serving.
14. 14
    Replace the pears with canned apple slices, and replace the ginger with 1/8 teaspoon ground nutmeg.
15. 15
    Use 1/4 teaspoon ground cinnamon, not ground cloves.
16. 16
    (Per Serving)
17. 17
    Calories: 245
18. 18
    Total Fat: 6.0g
19. 19
    Saturated: 0.5g
20. 20
    Trans: 0.0g
21. 21
    Polyunsaturated: 1.5g
22. 22
    Monounsaturated: 3.0g
23. 23
    Cholesterol: 0mg
24. 24
    Sodium: 11mg
25. 25
    Carbohydrates: 47g
26. 26
    Fiber: 4g
27. 27
    Sugars: 36g
28. 28
    Protein: 2g
29. 29
    Dietary Exchanges
30. 30
    1 Fruit
31. 31
    2 Carbohydrate
32. 32
    1 Fat
33. 33
    (Per Serving)
34. 34
    Calories: 238
35. 35
    Total Fat: 6.0g
36. 36
    Saturated: 0.5g
37. 37
    Trans 0.0g
38. 38
    Polyunsaturated: 1.5g
39. 39
    Monounsaturated: 3.0g
40. 40
    Cholesterol: 0mg
41. 41
    Sodium: 10mg
42. 42
    Carbohydrates: 46g
43. 43
    Fiber: 4g
44. 44
    Sugars: 35g
45. 45
    Protein: 2g
46. 46
    Dietary Exchanges
47. 47
    1 Fruit
48. 48
    2 Carbohydrate
49. 49
    1 Fat