Curried Pears

1. Drain pear halves and reserve 1/3 cup of the liquid.

2. Place pear halves in shallow, 1 1/2-quart, heat-resistant, glass baking dish.

3. In a small, heat-resistant, glass bowl, melt butter or margarine in microwave oven 30 seconds. Stir in reserved pear liquid, brown sugar and curry powder to taste.

4. Spread curry mixture over pears and heat, uncovered, in microwave oven 3-5 minutes or until heated through.

5. Serve warm with dollops of sour cream or plain yogurt, if desired.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	38.9604 g
Protein	14.8196 g
Carbohydrates	23.1852 g
Energy	469 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3011 g
Water	2.752 g
Aspartic acid	1.394 g
Calcium, Ca	357 mg
Fiber, total dietary	9.568 g
Fatty acids, total trans-polyenoic 13:0	0.0032 g
Carotene, beta	0.44 g
Niacin	4.8704 mg
Vitamin A, RAE	2.44 g
Arginine	2.1484 g
Riboflavin	0.416 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0102 g
Fatty acids, total saturated 20:1	0.0541 g
Glutamic acid	3.2684 g
Sodium, Na	61.28 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1157 g
Total lipid (fat)	38.9604 g
Manganese, Mn	1.4976 mg
Fructose	0.0316 g
Proline	0.7 g
Fatty acids, total saturated 16:0	3.4608 g
Fatty acids, total saturated 8:0	0.0005 g
Sucrose	0.0248 g
Choline, total	2.568 mg
Sugars, total	0.1104 g
Serine	0.7924 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	1.6222 g
Vitamin B-6	0.1234 mg
Selenium, Se	1.612 g
Ash	4.2828 g
Fatty acids, total saturated 18:1 undifferentiated	14.6673 g
Pantothenic acid	0.598 mg
Phenylalanine	0.7784 g
Copper, Cu	1.3424 mg
Betaine	1.152 mg
Thiamin	1.0334 mg
Methionine	0.478 g
Iron, Fe	2.772 mg
Carbohydrate, by difference	23.1852 g
Phosphorus, P	616.28 mg
Folate, total	80.64 g
Tocopherol, gamma	0.046 mg
Fatty acids, total saturated 4:0	0.0005 g
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Alanine	0.7668 g
Valine	0.826 g
Fatty acids, total saturated 18:2 undifferentiated	16.6347 g
Glycine	1.0076 g
Glucose (dextrose)	0.0456 g
Fatty acids, total saturated 14:0	0.1215 g
Zinc, Zn	3.9 mg
Isoleucine	0.638 g
Fatty acids, total polyunsaturated	16.9534 g
Leucine	1.1268 g
Vitamin A, IU	54.36 IU
Folate, DFE	80.64 g
Tryptophan	0.3164 g
Vitamin C, total ascorbic acid	0.028 mg
Galactose	0.0084 g
Fatty acids, total polyunsaturated 18:1 c	0.3497 g
Fatty acids, total saturated 6:0	0.0015 g
Tyrosine	0.6128 g
Vitamin K (phylloquinone)	3.992 g
Fatty acids, total saturated	5.4435 g
Histidine	0.4308 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0005 g
Fatty acids, total monounsaturated	14.8529 g
Threonine	0.6052 g
Folate, food	80.64 g
Vitamin E (alpha-tocopherol)	1.0096 mg
Magnesium, Mg	87 mg
Lysine	0.4848 g
Potassium, K	378 mg
Cystine	0.296 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.33 cup	456	20.952	38.4
Curry powder	2 teaspoons	13	2.2332	0.5604
dark brown sugar	0.75 cup	0	0	0
pear half	1 can	0	0	0