Shared by: Mel
4.5 Points Per Serving
6 Whole Bartlett Pears
3 Tablespoons Sugar
3 Tablespoons Brown Sugar
1/4 Teaspoon Salt
2 Teaspoons Vanilla
1/2 Teaspoon Lemon Zest -- finely grated
1 Tablespoon Cornstarch
1 Pie Crust (9 Inch)
Peel, quarter and core the pears. Cut each quarter into 3 even slices and place in a bowl with sugars, vanilla and salt. Cover with plastic wrap and set aside for at least 45 minutes. Preheat oven to 400º F. Place a colander over a heavy bottomed saucepan, set pears into colander. When juices have ceased to drip into saucepan, seat pears aside. Place sauce pan over medium heat and allow juices to come to a bowl. Reduce heat and simmer vigorously until juices have become syrupy and Carmel colored, about 8 minutes, then remove from heat. Meanwhile, toss pears with lemon zest and cornstarch until cornstarch is no longer visible. Pour caramelized juice over pears, toss well and pour mixture into prepared pie plate. Cover fruit with pastry crust. Cut vents and place in freezer for 10 to 15 minutes. Place pie on a baking sheet and place in oven. Bake for about 45 to 50 minutes, until juices are bubbling through the vents and the fruit feels soft but not mushy when tested with a knife. Edges may have to be protected with aluminum foil after 30 minutes to prevent overbrowning.
Cool for at least 2 hours before attempting to cut.
Serving Size : 8
Per serving: 212 Calories (kcal); 7g Total Fat; (27% calories from fat); 2g Protein; 38g Carbohydrate; 0mg Cholesterol; 214mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : WW Points: 4.5 Fiber: 4