Recipe by Devany Vickery-Davidson, Dinner Party Cooking School
6 Bartlett pears, cut in quarters and cored
(use a melon baller)
¼ cup local honey
¼ cup light brown sugar
¼ cup dry red wine
1 teaspoon freshly grated cinnamon
½ teaspoon freshly grated nutmeg
Place pears in a 9 x 13-inch baking dish in a single layer. Mix honey, brown sugar, wine, nutmeg and cinnamon together in a small bowl. Pour over the pears and stir till coated. Bake at 400° for 20-30 minutes or until tender. Spoon into individual bowls and garnish with almonds.
2 egg whites
8-10 ounces whole blanched almonds
(or slivered almonds can be substituted)
⅓ cup sugar
Whip the egg whites till foamy, stir in almonds till well coated. Drain off excess egg white and stir in sugar. Spread on a silpat or parchment with baking spray. Separate with a spatula. Bake at 325° for 12 minutes, stirring frequently. They should be golden brown and caramelized.