—–HONEY WALNUTS—– 2 ts Low or no fat margarine
2 tb Honey
1/2 c Walnuts
—–MINTED PEARS—– 4 c Water
3 Bags mint tea
1/2 c Honey
12 sm Pears (preferably Seckel
-or Forelle) Lemon juice
To make honey walnuts: Butter a small cookie sheet. Melt butter and honey in a medium skillet over medium heat. Add walnuts. Cook, stirring often for 5 minutes until walnuts start to carmelize. Spread nut mixture on cookie sheets to cool. To make minted pears: Bring water to boiling in a large saucepan. Remove from heat. Add teabags and 1/2 c honey, stirring to dissolve honey. Cover and steep for 5 minute. Peel pears, leaving stems intact. Rub each with lemon juice to prevent discoloring. Remove tea bags from tea. Bring tea to a simmer. Add pears. Cover and simmer for 10-20 minutes until tender. Time depends on the ripeness and size of the pears. To serve: Pears may be served hot or cold in poaching syrup. Spoon 3 pears into each of 4 serving dishes (or one apiece if using larger pears) Sprinkle with honey walnuts.