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Bosc Fries

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Serve these healthy treats as an afterschool or anytime healthy snack! Developed by Andrea Slonecker
  • Dukkah                                                          
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1/2 tablespoon cumin seeds
  • 1/2 teaspoon peppercorns
  • 3 tablespoons roasted unsalted pistachios
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon fine sea salt
  • Tahini-Honey Dip
  • 1/2 cup well-stirred tahini
  • 2 tablespoons honey
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice, plus more to taste
  • Fine sea salt

4 Bosc pears, halved, cored, and cut into batons (like French fries) using a mandoline or chef’s knife

To make the Dukkah: Heat a small sauté pan or skillet over medium heat. When it’s hot, add the coriander, fennel, cumin, and peppercorns and toast, constantly swirling the pan over the heat until aromatic, about 2 minutes. (Be careful not to burn them.) Pour the spices into a mortar and pestle or spice grinder. Let them cool completely and then grind to tiny pieces, but not a powder. Add the pistachios and pound or grind them to small crumbs, taking care not to overwork the mixture into a paste. The texture should be like homemade breadcrumbs. Stir in the sesame seeds and salt. The Dukkah will keep in an airtight container in the refrigerator for a few weeks.

To make the Tahini-Honey Dip: In a small bowl, whisk together the tahini, honey, olive oil, lemon juice, and salt. Taste and adjust the seasoning. The dip will keep in an airtight container in the refrigerator for a week or more.

Sprinkle the pear batons generously with the Dukkah. Serve with the tahini-honey dip.

  • Serving Size: 8 oz
  • Calories: 450
  • Carbohydrates: 48g
  • Protein: 8g

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