Apples and Pears Sautéed with thyme

Try this colorful combination when the fall red Bartlett pears arrive from Oregon. If you have an herb garden, you likely grow lemon thyme. If not, you can sometimes buy it at the supermarket or you can use common thyme and add 1/2 teaspoon grated lemon zest to the recipe. Serve this chunky compote alongside grilled pork, chicken, or sturdy fish such as halibut or swordfish. Don't forget the recipe when it comes time for turkey in a couple of months.

refrigerated butter-flavored cooking spray

2	teaspoons (9 g) reduced-calories margarine

2	large Golden Delicious apples, 1 pound (480 g) total, cored and cut into thick slices

4	medium Red Bartlett pears, 1 pound (480 g) total, cored and cut into thick slices

1	tablespoon (15 ml) fresh lemon juice

4	teaspoons (20 ml) minced fresh lemon thyme leaves

dash ground nutmeg

1. Lightly coat a large nonstick skillet with cooking spray. Add the margarine and place over medium heat. When it melts, add the apples and cook, gently stirring once, for 2 minutes.
2. Stir in pears and lemon juice. Continue to cook, gently stirring once, for another 2 minutes. Sprinkle on the thyme and nutmeg: continue to cook for 1 minute.
3. Serve warm.

Per serving:	68 calories (13% calories from fat), 0 protein, 1 g total fat (0.2 g saturated fat), 16 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 10 mg sodium
Diabetic exchanges:	1 carbohydrate (fruit)