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Curbside Pickup
Healthnotes Index:

Honey-Broiled Pears

Related recipes: Desserts, Fall, High-Fiber Diet, Low-Calorie, Low-Carbohydrate, Low-Fat
Honey-Broiled Pears: Main Image
From: Eat, Drink, and Weigh Less

Quick Facts

Servings: 2

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Sure, you could just eat a ripe pear, but sometimes you need something a little more special. Also, we all need uses for hard pears, as their perfectly ripe moment can come and go so fast, we often miss it, and then must sadly throw the fruit away.

Ingredients

  • nonstick spray for the pan
  • 2 medium-size firm pears
  • 1 Tbs fresh lemon juice or lime juice (approximately)
  • 1 Tbs honey (any kind) (approximately)

Directions

  • Preheat the broiler to 500°F and move the oven rack to the highest position. Generously spray a glass pie pan with nonstick spray.
  • Cut the pears in half lengthwise, and remove and discard the cores. Slice each one into about six long pieces, and place them cut-side-up in the prepared pan.
  • Broil the pears for 5 to 8 minutes, depending on ripeness. (This is a very subjective process.) When the edges of the slices are tinged with a lovely golden color, and you hear sizzling, remove the pan from the broiler.
  • Push the pear slices together toward the center of the pie pan, and drizzle with about a tablespoon each of lime or lemon juice and honey. (This will be imprecise, as some of the lime juice and honey will hit the pan and sizzle. That is actually desirable.) Return the pan to the broiler.
  • After another minute or two, remove from the broiler and swish the pieces around (they will slide), and let as much of their cut surface as possible come in contact with the pan. Return to the broiler for about 2 more minutes. Watch them carefully, so the pears don't burn.
  • When the pears become exquisitely golden and crisp, they are ready to remove from the broiler. Cool in the pan, then serve warm or at room temperature.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright © 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.

Cooking Tip: An underripe Anjou pear works very well for this, but you can use any firm variety, even Bosc. This is an opportunity to use a special honey, so if you have a gift jar left over from last holiday season, now is the time to pull it

Serving Suggestion: This dish can be made up to 2 days ahead of time and stored, tightly wrapped, in the refrigerator.

Nutrition Facts

Calories 130
  Calories from Fat 2 (2%)
(0%)Total Fat 0g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(0%)Cholesterol 0mg
(0%)Sodium 2mg
(6%)Potassium 212mg
Total Carbohydrate 35g
(21%)Dietary Fiber 5g
Sugars 25g
Sugar Alcohols 0g
(1%)Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2024 TraceGains, Inc. All rights reserved.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.

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