- 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
- 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
How to Make It
Rinse orange, cut in half lengthwise, then slice crosswise; discard seeds.
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.
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.
Bake in a 450° oven until fruit edges are tinged with dark brown, 25 to 30 minutes.
Stir apricot jam to soften; dot evenly over fruit.
Return dish to oven and bake until jam is bubbling, about 5 minutes. Spoon portions onto plates.