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| 3 | Bosc pears |
| 5 Teelöffel | Lime juice, fresh, plus zest from one lime |
| 1/4 Teelöffel | red pepper crushed |
| 1 | cloves garlic minced |
| 1 Teelöffel | soy sauce |
| 1/2 Tasse | Peanuts; dry roasted, finely ground |
| 12 | Sprigs fresh mint |
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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
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