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| 1/4 Tasse | white wine |
| 1/4 Tasse | water |
| 1 Esslöffel | lemon juice |
| 1/2 Tasse | sugar |
| 1 | Cinnamon stick |
| 1 Teelöffel | vanilla extract |
| 1/4 Teelöffel | lemon peel grated |
| 1/4 Teelöffel | Ground cardamom; (optional) |
| 1/8 Teelöffel | cloves ground |
| 4 | Medium-ripe pears (Bartlett or Comice); peeled halved and cored |
| 2/3 Tasse | Whole natural almonds |
| 3 Esslöffel | sugar |
| 1/4 Teelöffel | Finely grated lemon peel; up to 1/2 tsp |
| 1/4 Teelöffel | Ground cardamom; optional |
| 1/8 Teelöffel | salt |
| 1/2 | Egg white; (about 1 1/2 tablespoons) |
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Baked Pears: Heat oven to 375 degrees. Mix in all ingredients except pears in shallow glass or ceramic baking dish large enough to fit pear halves in a single layer. Place pears in dish, cut sides down; cover loosely with aluminum foil. Bake 15 to 25 minutes until pears are just tender. Meanwhile, prepare Almond Filling.
Almond Filling: In bowl of food processor fitted with steel blade, combine all ingredients. Process until almonds are coarsely chopped.
To Finish Dessert: Invert hot baked pear halves in dish. Fill cavities with Amond Filling, divided equally. Continue to bake 10 minutes, then place 6 inches under broiler about 1 minute, watching closely, to lightly brown almonds. Place pears in individual dishes with the syrup. Accompany with a small scoop of vanilla ice cream, if desired.
(Per Portion : 200 Calories; 8 g Fat; 0 mg Cholesterol; 143 mg Sodium; 32 g Carbohydrate; 4 g Fiber; 3 g Protein.)
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