Cooking with Rena Lee

Prep Time: 20 min
Cook Time: 33 min

Yield:6

INGREDIENTS:

1/3 cup	slivered almonds
6	Bosc pears
2 tbsp	honey
2 tbsp	lemon juice
1/3 cup	sweetened dried cranberries
1/2 cup	orange juice
	FOR THE OATMEAL STREUSEL TOPPING
1 cup	uncooked regular oats

DIRECTIONS:

Preheat oven at 350`F. Place slivered almonds in a shallow pan, and bake 4-5 minutes or until toasted and fragrant, stirring after 2 minutes. Increase oven temperature to 375`F.
Peel pears, and cut 1in off stem end. Remove core from stem end, and scoop out about 2 tbsp pulp from top of each pear, using a small spoon, to form a cup. Cut about 1/4in from bottom of pears forming a flat base.
Place pears in an 11 x 7in baking dish.
Combine honey and lemon juice in a small saucepan. Heat over medium-low heat until warm. Stir in toasted almonds and cranberries.
Spoon honey mixture into pears. Pour orange juice into baking dish.
Bake, covered with aluminum foil, at 375`F for 15 minutes. Uncover and bake 10 more minutes.
To make the topping, preheat oven to 350`F. Combine oats and sugar. Add butter, tossing to coat. Place mixture in a shallow pan, and bake 14-16 minutes or until lightly toasted, stirring after 7 minutes.
Sprinkle each pear with 1 tbsp Oatmeal Streusel Topping.