Title: Forelles Baked in Pastry
Categories: Desserts, Ruit
Yield: 8 servings

6 Firm ripe Northwest Forelle
-Pears
1 c Diced dates; or dried
-apricots
1/2 c Packed light brown sugar
1 ts Ground cinnamon
Pastry dough for double
-crust pie
1 Egg
2 tb Milk
3/4 c Dietary sour cream
2 tb Granulated sugar
1 ts Vanilla
1/4 c Raspberry or strawberry
-syrup

Preheat oven to 350°F. Core pears, leaving stem intact. Mix dates(or dried
fruits), brown sugar and cinnamon. Fill cavity of pears with fruit mixture.
Roll out pie crust (or use prepared crust). Cut 2 strips of pastry, 2
inches wide by 8 inches long, for each pear. Cut the end of each strip so
it tapers to a point. For each pear, lay two strips of dough together in
the shape of a cross. Moisten center of bottom strip with water before
placing other piece on top. Place filled pear in center of cross. Brush
edges of dough with enough water to moisten. Gently fold dough up the sides
of pear, and pinch edges together. Repeat with other edges, pinch tops
together to seal pears completely. Beat egg and milk together. Brush dough
surface with mix. Bake on cookie sheet at 350°F for 25 to 30 minutes, until
golden brown. Cool on rack. Mix sour cream, sugar and vanilla. Place 1/6 of
mixture on each dessert plate; dot with berry syrup. Swirl pattern with
knife point. Place pears on plate and serve.

Always be sure to use ripe pears.

Per serving: 77 Calories (kcal); 1g Total Fat; (7% calories from fat); 1g
Protein; 17g Carbohydrate; 24mg Cholesterol; 14mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates

Recipe by: http://www.usapears.com/

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