2
250-g block cream cheese, at room temperature
1/3 cup granulated sugar
2 egg yolks
1 tsp vanilla
1 tbsp finely grated orange zest
8 ripe but firm pears
Preheat oven to 375F (190C). Place cream cheese in a medium bowl. Using a wooden spoon or electric mixer, beat until smooth. Gradually beat in sugar until well mixed, then egg yolks and vanilla. Beat well for about a minute. Then sprinkle in orange peel and stir until evenly mixed.
Slice about a 1-inch (2.5-cm) cap from top of each pear. Set aside. Trim bottoms of pears so they'll sit flat. Using a small spoon, scoop out and discard cores, along with enough pear flesh to create hollows that will hold about 2 tbsp (30 mL). Spoon in cheese mixture.
Place on a baking sheet along with pear tops. Bake in centre of preheated oven until filling is set and light golden, 25 to 30 minutes. Place on plates with tops on side. Marvelous warm, pears are best eaten the day they're made.
Calories 233, Protein 3.6g, Carbohydrates 28.8g, Fat 12.8g, Fibre 4g.
These stuffed pears are a brilliant mix of rich cheesecake and warm poached pears baked into one decadent dessert. This recipe is easy to cut in half for a smaller group.
* Store pears at room temperature until soft enough to give slightly when gently pressed, then place in refrigerator. * Wash just before using - there's no need to peel. * Slice and toss in a green salad with a lemony vinaigrette. Add small cubes of Stilton cheese or feta and smoked almonds or toasted hazelnuts. * Lightly brush cut halves with maple syrup or honey. Sprinkle with curry powder and barbecue to warm through. Excellent with chicken or pork chops.