| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs, Grains | Fruit, Ies & pastr | 1 | servings | |
INGREDIENTS
| 4 | Northwest Bosc Pears | |
| 4 | c | Water |
| 1 | c | Sugar |
| 2 | ts | Grated orange peel; divided |
| 1 | Cinnamon stick | |
| 3 | tb | Sugar |
| 4 | ts | Cornstarch |
| 1 | c | Milk |
| 1 | Egg; beaten | |
| 1 1/2 | c | Vanilla cookie crumbs |
| 1/2 | c | Chopped nuts |
| 1/2 | c | Butter or margarine; softened to room |
| Temperature | ||
| 1 | tb | Cornstarch |
| 1 | c | Reserved poaching syrup. |
INSTRUCTIONS
COOKIE TART SHELLS ORANGE GLAZE Leaving stem intact, pare skin from pears and cut out core from blossom end. Beginning 1-inch from stem, cut lengthwise slashes, cutting through to center of pear. Combine water, sugar, 1 tablespoon orange peel and cinnamon stick in large saucepan; bring to boil. Add pears and gently simmer 8 to 10 minutes or until pears are tender. Drain pears, reserving 1 cup syrup for glaze (optional). Combine sugar, cornstarch and remaining orange peel in saucepan; stir in milk and bring to boil over medium heat. Stir small amount of hot mixture into egg; return egg mixture to milk mixture. Cook and stir until thickened. Cool. Pour about 1/4 cup into bottom of each prepared tart shell. Place one pear on each tart; brush with Orange Glaze. Cookie Tart Shells Blend together ingredients and press into 4-inch tart pans with removable bottoms. Bake 375 degrees F. 10 minutes or until golden. Cool. Makes four 4-inch tart shells. Orange Glaze Blend cornstarch and syrup and bring to boil over medium heat, cook and stir until thickened. Makes 1 cup. Quantity: Serves 4. Always be sure to use ripe pears. Per serving: 2496 Calories (kcal); 145g Total Fat; (50% calories from fat); 27g Protein; 293g Carbohydrate; 469mg Cholesterol; 1156mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 27 1/2 Fat; 16 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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