| 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/
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