Pears with spicy lime, chile and peanut chutn

12 servings

Ingredients

Quantity Ingredient
3 Bosc pears
5 teaspoons Lime juice, fresh, plus zest from one lime
¼ teaspoon Red pepper; crushed
1 Garlic clove; minced
1 teaspoon Soy sauce
½ cup Peanuts; dry roasted, finely ground
12 Sprigs fresh mint

Directions

Cut each pear lengthwise into quarters. Using amelon baller or grapefruit spoo, create a well in the center of each quarter. If pears are very small, consider using halves instead of quarters.

In a small bowl, prepare chutney by mixing together lime juice and zest, red pepper, garlic, soy sauce, brown sugar and peanuts. Spoon chutney in hollowed out section of pear quarters. Add a sprig of mint for garnish. Place on a serving tray. Makes 12 appetizers.

Helpful hint: Chutney can be prepared up to a week in advance. To avoid browning, cut pears no earlier than a few hours before serving; then sprinkle with lime juice.

Per appetizer: 48 cal; 1 g prot; 2 g fat; 8 g carb; 0 chol; 56 mg sod; 1 g fiber; vegan

Source: Vegetarian Times, DEC 92/MM by DEEANNE

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