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| from Martha Stewart |
1/2 cup pasteurized egg whites
1/4 cup fine sanding sugar
6 firm but ripe Seckel pears
Directions:
Beat egg whites in a small bowl. Place sugar in another small bowl.
Dip bottom half of each pear in egg whites. Roll in sugar, and place pears upright on parchment paper. Let stand until dry, about 1 hour. Sugared pears are best the day they are made.
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