Pear-Orange Gratin

Notes: If desired, splash a little cassis over servings of the dessert.
Makes 4 to 6 servings


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1 orange (6 oz.)
1/4 cup plus 2 tablespoons sugar
1 1/4 to 1 1/2 pounds peeled, cored firm-ripe pears such as d'Anjou or Bartlett
1 1/2 tablespoons lemon juice
2 tablespoons apricot-flavor brandy, brandy, or orange juice
1/4 cup apricot jam


1. Rinse orange, cut in half lengthwise, then slice crosswise; discard seeds.

2. In a 10- to 12-inch nonstick frying pan, combine orange, 1/4 cup sugar and 2 tablespoons water. Stir often over medium-high heat until liquid evaporates, 4 to 5 minutes; take care not to scorch fruit.

3. Cut pears lengthwise into 3/4-inch slices and mix with lemon juice. In a 10-inch-wide (about 8-cup) round quiche dish or shallow casserole, snugly arrange pears in a single layer. Tuck orange pieces among pear slices. Spoon brandy over fruit, then sprinkle evenly with remaining 2 tablespoons sugar.

4. Bake in a 450° oven until fruit edges are tinged with dark brown, 25 to 30 minutes.

5. Stir apricot jam to soften; dot evenly over fruit.

6. Return dish to oven and bake until jam is bubbling, about 5 minutes. Spoon portions onto plates.

Created date

April 2004

Nutritional Information

Calories 126
Caloriesfromfat 3.6 %
Protein 0.8 g
Fat 0.5 g
Satfat 0.0 g
Carbohydrate 32 g
Fiber 2.8 g
Sodium 6.7 mg
Cholesterol 0.0 mg