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Walnut-Dusted Apples and Pears

Walnut-dusted apples pears courtesy CaliforniWalnut Board.

Walnut-dusted apples and pears, courtesy of the California Walnut Board.

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Updated: May 9, 2012 9:54AM


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

1/3 cup toasted, chopped walnuts

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

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