1/4 c. white wine
1/4 c. water
1 tbsp. lemon juice
1/2 c. sugar
1 cinnamon stick
1 tsp. vanilla extract
1/4 tsp. grated lemon peel
1/4 tsp. ground cardamom, (optional)
1/8 tsp. ground cloves
4 medium-ripe pears (Bartlett or Comice), peeled, halved and cored

Heat oven to 375°F. 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:

2/3 c. whole natural almonds
3 tbsp. sugar
1/4 to 1/2 tsp. finely grated lemon peel
1/4 tsp. ground cardamom, optional
1/8 tsp. salt
1/2 egg white (about 1 1/2 tbsp.)

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 Almond 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. Serve with a small scoop of vanilla ice cream, if desired.

Yield: 8 servings