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6 Fresh pears; hard but edible
1 Fresh lemon; juice of
2 tb (heaping) carob powder
2 tb Sugar or honey
1/4 ts Salt
1 c Heavy whipping cream
Cut the pears in half longitudinally, keeping the skin on. Core,
then coat generously with the lemon juice. Either allow the pears to
remain raw, or bake for 7 to 10 minutes in a 350 degree oven, then
cool. Beat the carob, sugar, and salt until the mixture either peaks
or has the thick consistency of chocolate mousse. Spoon or pipe the
carob cream into the hollows of the pear halves. Chill at least 30
minutes before serving.
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