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Ingredientes
- 3 x Fresh, ripened USA Anjou
- Â Â Pears
- Â Â Lemon Juice
- 1 can Crushed Pineapple, (8 ounce.)
- 2 x Egg yolks, beaten
- 2 Tbsp. Sugar
- 1 Tbsp. Vinegar
- 1/8 tsp Salt
- 3 c. Miniature marshmallows
- 1 c. Minced apple
- 1 can Mandarin oranges, (11 ounce.) liquid removed *
- 1/2 c. Heavy cream, whipped
- Â Â Sliced Almonds
- 3 lb Precooked ham, (3 to 4)
- Â Â Whole cloves
- 1/4 c. Brown sugar
- 1/2 Tbsp. Pineapple juice
- 1 Tbsp. Cider vinegar
Direcciones
- Drain pineapple, reserving syrup for salad dressing and ham glaze. In a saucepan, combine 3 Tbsp. reserved pineapple syrup, egg yolks, sugar, vinegar and salt. Cook, stirring, till mix thickens. Set aside to cold. Combine marshmallows, apples, oranges and pineapple. Pour cooked dressing over fruit and mix well. Mix in whipped cream. Chill several hrs or possibly overnight. Halve and core pears just before serving. Brush cut sides with lemon juice (prevents browning). Spoon salad mix into centers of pear halves. Sprinkle with slivered almonds.
- * If fresh mandarin, temple oranges, or possibly Clementines are in season, fresh slices can be substituted.
- Baked Glazed Ham: Bake ham according to package directions. During last 30 min of baking time, remove ham from oven. Score fat and stud with whole cloves. In saucepan, combine brown sugar, mustard, pineapple juice and vinegar. Brush ham with glaze. Continue to bake for 30 min, brushing twice more with glaze, or possibly till glaze has been used.
- Always be sure to use ripe pears.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 6 servings | |
| Calories 579 | |
| Calories from Fat 161 | 28% |
| Total Fat 17.95g | 22% |
| Saturated Fat 6.13g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 2824mg | 118% |
| Potassium 861mg | 25% |
| Total Carbs 64.04g | 17% |
| Dietary Fiber 2.7g | 9% |
| Sugars 50.52g | 34% |
| Protein 41.12g | 66% |
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