Pears Royale

Pears Royale

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From: EatingWell Magazine, Holiday Issue 1996

Crème de cassis and white wine make up the fruity apéritif known as kir royale. For this recipe, the black currant liqueur gives the pears a berry richness and a lush mahogany color.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 small pears, peeled, halved and cored
  • ⅓ cup crème de cassis
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 1½ teaspoons butter, cut into pieces


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  1. Place oven rack in lower third of oven; preheat to 375°F.
  2. Set pear halves cut-side down in a baking dish. Pour creme de cassis and lemon juice over the top. Sprinkle with sugar and dot with butter. Bake, uncovered, basting occasionally with the pan juices, until the pears are tender and the juices have thickened slightly, about 45 minutes. Let cool briefly before serving.

Nutrition information

  • Per serving: 178 calories; 2 g fat(1 g sat); 5 g fiber; 36 g carbohydrates; 1 g protein; 12 mcg folate; 4 mg cholesterol; 28 g sugars; 82 IU vitamin A; 9 mg vitamin C; 14 mg calcium; 0 mg iron; 2 mg sodium; 183 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fruit, ½ other carbohydrate

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