Recipe - Roasted Sichuan Pepper-Salt

One half cup Sliced almonds; toasted
4 Firmripe pears; (preferably
; Bartlett)
250 g Dried figs; (as soft as
; possible; about 12)
One half cup Sugar
60 g Unsalted butter
1 Vanilla bean; split
1 Cinnamon stick
One fourth teaspoon Ground allspice
To serve: sour cream;
vanilla icecream
; or thick cream

Preheat oven to 220c.

Peel and core the pears and slice in half. Cut each half into 3 wedges and
set aside. Quarter the figs, removing the tough, woody bit of the stalk.

Melt the sugar and butter in a frypan then add the vanilla bean, having
scraped the seeds inside with a sharp knife and adding them too. Add the
cinnamon, allspice, pears and figs and stir well until all the ingredients
are coated.

Transfer the frypan to the preheated oven and cook for 20 minutes or until
the pears are just tender. Remove the vanilla pod and cinamon stick and
stir in the almonds until coated well.

Divide the fruit mixture evenly amongst 68 dessert dishes and serve with
sour cream, vanilla bean icecream or thick cream.

Converted by MC_Buster.

Per serving: 1910 Calories (kcal); 90g Total Fat; (39% calories from fat);
23g Protein; 286g Carbohydrate; 131mg Cholesterol; 46mg Sodium Food
Exchanges: 1 One half Grain(Starch); 1 One half Lean Meat; 0 Vegetable; 10 One half Fruit;
16 One half Fat; 6 One half Other Carbohydrates

Converted by MM_Buster v2.0n.