Recipe - Pears With Spicy Lime Chile And Peanut Chutn

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

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini