Ingredients for Biscuits With Roasted Pears And Almonds Rsc
- Refrigerated Buttermilk Biscuits
- Bartlett Pears
- Dark Brown Sugar
- 1 teaspoon ground cinnamon
- Butter
- Slivered Almonds
- 2 tablespoons honey
- Salt
- Semi Sweet Chocolate Chips
- 1/4 cup sour cream
- Reynolds Wrap® Aluminum Foil (2 pieces: 12-inch and 6-inch)
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How to Make Biscuits With Roasted Pears And Almonds Rsc
- Preheat oven to 400°F (200°C).
- Bake biscuits according to package directions. Set aside to cool completely.
- While biscuits bake, prepare the pears: Peel, core, and slice 2 medium ripe pears.
- In a medium bowl, toss pears with 2 tablespoons brown sugar and 1 teaspoon ground cinnamon until well coated.
- Butter a 12-inch piece of Reynolds Wrap® foil. Place pear mixture in the center.
- Carefully fold foil over to create a sealed packet. Place on a baking sheet.
- Bake for 20 minutes, or until pears are tender.
- Meanwhile, prepare the almond topping: In a small bowl, combine 1/2 cup sliced almonds with 2 tablespoons honey until evenly coated.
- Place almond mixture on a 6-inch piece of Reynolds Wrap® foil and fold to create a sealed packet.
- Bake alongside the pears for the last 8 minutes, or until almonds are golden brown.
- While the pears and almonds bake, melt 4 ounces of semi-sweet chocolate chips in the microwave in 30 second intervals, stirring until smooth.
- Slice each biscuit in half.
- To assemble: Top each biscuit half with roasted pears, 1/2 tablespoon sour cream, and honey-caramelized almonds.
- Drizzle generously with melted chocolate. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
318g
Fat
67g
Carbs
40g
