Directions:
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Using melon baller or small spoon, core each pear half, leaving 1 1/2-inch-diameter cavity. Arrange 8 pear halves, cut side up, in prepared baking dish. Puree remaining 2 halves in processor. Place 1/2 cup puree in medium bowl (reserve any remaining puree for another use). Mix cookie crumbs and yolk into puree in bowl. Mound filling in pear cavities.
- Combine 6 tablespoons sugar, lemon juice and butter in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves and butter melts. Spoon syrup over pears.
- Bake pears until tender, basting occasionally with syrup in dish, about 1 hour. (Can be prepared 3 hours ahead; let stand at room temperature.)
- Whip cream with liqueur and remaining 1 tablespoon sugar in medium bowl until soft peaks form. Serve pears with whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.61 Kcal (832 kJ) | ||
| Calories from fat | 86.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.59g | 15% | |
|---|---|---|---|
| Cholesterol | 51.35mg | 17% | |
| Sodium | 15.93mg | 1% | |
| Potassium | 165.42mg | 4% | |
| Total Carbs | 27.25g | 9% | |
| Sugars | 18.72g | 75% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 25.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 124.16 Kcal (520 kJ) | ||
| Calories from fat | 53.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 15% | |
|---|---|---|---|
| Cholesterol | 32.1mg | 17% | |
| Sodium | 9.96mg | 1% | |
| Potassium | 103.41mg | 4% | |
| Total Carbs | 17.03g | 9% | |
| Sugars | 11.71g | 75% | |
| Dietary Fiber | 2.09g | 13% | |
| Protein | 0.73g | 2% | |
| Vitamin C | 5.7mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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