Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

You can substitute apples for the pears. If you have pear brandy, by all means use it in place of the sherry and brandy.

Recipe by Cooking Light November 2000

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Recipe Summary

Yield:
12 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Heat the oil in a large nonstick skillet over medium-high heat. Add pear slices, and cook, without stirring, 2 minutes or until golden brown. Carefully turn pear slices; cook for 2 minutes or until golden brown. Add onion, celeriac, and garlic; saute 3 minutes or until lightly browned. Add sherry and brandy, and cook until liquid almost evaporates. Remove from heat; cool.

  • Combine pear mixture, bread, and remaining ingredients in a large bowl, tossing gently. Spoon the bread mixture into a 2-quart casserole. Cover with lid, and bake at 350° for 45 minutes or until thoroughly heated.

Nutrition Facts

167 calories; calories from fat 30%; fat 5.6g; saturated fat 0.8g; mono fat 3.6g; poly fat 0.7g; protein 4.2g; carbohydrates 26.4g; fiber 2.4g; cholesterol 37mg; iron 1.2mg; sodium 265mg; calcium 51mg.
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