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Pear-Orange Gratin

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.