Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Bosc pears
5 ts Lime juice, fresh, plus zest
-from one lime
1/4 ts Red pepper; crushed
1 Garlic clove; minced
1 ts Soy sauce
1/2 c Peanuts; dry roasted, finely
-ground
12 Sprigs fresh mint

Cut each pear lengthwise into quarters. Using amelon baller or
grapefruit spoo, create a well in the center of each quarter. If
pears are very small, consider using halves instead of quarters.

In a small bowl, prepare chutney by mixing together lime juice and
zest, red pepper, garlic, soy sauce, brown sugar and peanuts. Spoon
chutney in hollowed out section of pear quarters. Add a sprig of mint
for garnish. Place on a serving tray. Makes 12 appetizers.

Helpful hint: Chutney can be prepared up to a week in advance. To
avoid browning, cut pears no earlier than a few hours before serving;
then sprinkle with lime juice.

Per appetizer: 48 cal; 1 g prot; 2 g fat; 8 g carb; 0 chol; 56 mg
sod; 1 g fiber; vegan

Source: Vegetarian Times, DEC 92/MM by DEEANNE

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