Serves: 10
Total Calories: 147

2 (16-ounce) cans pears halves, well drained (about 10 halves)
2/3 cup orange juice concentrate
2 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon curry powder
1/2 teaspoon ginger ground
1 tablespoon butter or margarine
1/2 cup coconut
10 red maraschino cherries

At least 30 minutes or up to 24 hours before serving: Place pears, rounded-side down, in a 1-quart shallow baking dish set aside.

In a small saucepan, mix orange juice, brown sugar, cornstarch, curry powder and ginger. Stirring over medium heat, bring to a boil and boil for 1 minute. Remove from heat.

Stir in butter. Pour over pears. If making ahead, cover and refrigerate up to 24 hours.

About 30 minutes before serving: Preheat oven to 350° for 10 minutes. Sprinkle coconut over pears. Bake for 18 to 20 minutes or until coconut is lightly toasted and fruit is heated through. Place a cherry in center of each and serve.

Nutritional Facts:

Serves: 10
Total Calories: 147
Calories from Fat: 28

More Recipes from the Best Brunches Cookbook:
Baked Pears Ambrosia