Recipe - Pear Almond Tart

One fourth cup Cooking oil
One half cup Minced onion
One half cup Minced celery
4 Pears; peel/seed/core
One half cup Blanched almonds
One half cup Pear brandy or sherry
4 cup Vegetable stock
1 teaspoon Fresh thyme
1 tablespoon Fresh sage
Salt and pepper, to taste

Heat oil in a wide pot and add onion and celery. Cook over medium heat,
stirring occasionally, until onion begins to brown. Add pears and almonds
and cook together lightly, about 3 minutes. Add brandy or sherry and cook
about 3 minutes to allow alcohol to evaporate. Add stock, herbs, salt and
pepper. Cook 40 minutes on medium heat. Set aside to cool. Transfer mixture
to blender or food processor and blend well. Strain mixture back into
saucepan and reheat, tasting and seasoning as necessary. Serve hot.

Serves 6.

Nutritional analysis per serving: 376.6 calories; 18.4 grams total fat;
(2.3 grams saturated fat); 7.1 grams protein; 38.2 grams carbohydrates; 2
milligrams cholesterol; 1,162 milligrams sodium.

Louisville Courier Journal, November 12, 1996
Posted to MMRecipes Digest V3 #321

Date: Sat, 23 Nov 1996 22:51:38 +0000

From: Linda Place placel@worldnet.att.net