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Curried Poached Pears with Coconut-Chicken Salad

Photo: Charles Walton; Styling: Leslie Byars Simpson
Yield Makes 4 to 6 servings


  • 1 cup slivered almonds
  • 3/4 cup flaked coconut
  • 8 firm Bartlett pears
  • 1 quart water
  • 1/4 cup lemon juice
  • 2 quarts water
  • 3 tablespoons curry powder
  • 3 cups chopped cooked chicken
  • 1 cup minced celery
  • 1/3 cup minced green onions
  • Coconut-Orange Dressing
  • Bibb lettuce leaves

How to Make It

  1. Bake almonds and coconut in shallow pans at 350°, stirring often, 5 to 10 minutes or until toasted.

  2. Cut pears in half lengthwise; remove and discard cores. Place pear halves in a shallow dish. Add 1 quart water and lemon juice; let stand 10 to 15 minutes. Drain.

  3. Bring 2 quarts water and curry powder to a boil in a Dutch oven; add pear. Reduce heat, and simmer 6 to 8 minutes or until tender; drain.

  4. Combine almonds, coconut, chicken, celery, and green onions; stir in Coconut-Orange Dressing. Spoon evenly into pear halves, and place in a 15- x 10-inch jellyroll pan.

  5. Broil 3 inches from heat (with electric oven door partially open) 2 to 3 minutes or until tops are lightly browned. Serve on lettuce-lined plates.