One of the great dangers with constant guilt: we learn to ignore our consciences. If we are truly sinning, we need to repent and implore the Lord to help us change. But if we aren’t sinning, if we are perhaps not as mature as we could be, or are not as disciplined as some believers, or we are making different choices that may be acceptable but not extraordinary, then we should not be made to feel guilty. Challenged, stirred, inspired, but not guilty.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts, Ruit	6	servings

INGREDIENTS

6		Northwest Bosc Pears
3	c	Water
1	c	Sugar
1	tb	Lemon juice
1 1/2	c	Packed brown sugar
1/4	c	Light corn syrup; butter or margarine
		And evaporated milk or half-and-half
1/4	ts	Salt

INSTRUCTIONS

Leaving stems intact, pare skin from pears and core from bottom.
Combine water, sugar and lemon juice in large saucepan. Bring to
boil; then boil 5 minutes. Add pears; cover and simmer 12 to 15
minutes or until tender, basting occasionally with syrup. Cool pears
in syrup. Combine remaining ingredients. Boil about 3 minutes or
until mixture reaches 220 degrees F. Cool at room temperature.
Arrange poached pears in individual stemmed dishes. Top with sauce.
Tip: For a lighter dessert, pears may be served in poaching syrup
instead of butterscotch sauce.
Always be sure to use ripe pears.
Per serving: 375 Calories (kcal); 0g Total Fat; (0% calories from
fat); trace Protein; 98g Carbohydrate; 0mg Cholesterol; 131mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat;
6 1/2    Other Carbohydrates
Recipe by: http://www.usapears.com/
Converted by MM_Buster v2.0n.

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