Walnut-dusted apples and pears, courtesy of the California Walnut Board.
Updated: May 9, 2012 9:54AM
MAKES 2 SERVINGS
1 large apple, peeled, cored and cut in 1-inch wedges 1 large ripe pear, peeled, cored and cut in 1-inch wedges 3 tablespoons dried 3 tablespoons freshly squeezed lemon juice 3 tablespoons honey ½ teaspoon vanilla extract
1 large ripe pear, peeled, cored and cut in 1-inch wedges
3 tablespoons dried
3 tablespoons freshly squeezed lemon juice
3 tablespoons honey
½ teaspoon vanilla extract
Preheat oven to 350 degrees. Lightly butter baking pan that will hold prepared fruit in overlapping layer (8½-by-4½ loaf pan works well). Add apples, pears, cranberries, lemon juice, honey and vanilla; mix well. Bake, stirring once, until fruit is tender when pierced (very ripe fruit can be tender in 30 minutes; firmer fruit requires 60 minutes). Remove from oven, and sprinkle with toasted walnuts. Serve hot, warm or at room temperature.
Note: Recipe can be tripled; substitute an 8-cup oval gratin baking dish for loaf pan.
California Walnut Board
Nutrition facts per serving: 351 calories, 13 g fat, 1 g saturated fat, 0 mg cholesterol, 62 g carbohydrates, 49 g sugars, 6 g protein, 4 mg sodium, 6 g fiber