Name: Baked Pear Pudding
Ingredients: 10 Pears; peeled, quartered, and tossed with 2 T lemon juice to prevent oxidation; 1 1/3 c Milk; 2/3 c Heavy cream; 1 c Sugar; 2/3 c Flour; 4 lg Eggs; 1 1/2 ts Vanilla; 2 tb Butter; 2 tb Confectioners sugar; Maple syrup as an accompaniment

Oh what can be done with an old heart like mine? Soften it up with Your oil and wine. This song by Keith Green goes on to explain that the oil represents God’s Holy Spirit and the wine His blood…To prevent out hearts from hardening, we must stay surrendered to Jesus Christ. Such victory will require drawing near to Him, spending time with Him, abiding in Him, receiving His “oil and wine.” Then, and only then, can we experience the love of God melting the hardness of our stubborn hearts. This is the only way to make it in this heart-hardening, soul-destroying world.

Cheryl Ford

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

10		Pears; peeled, quartered, and tossed with 2 T lemon juice to prevent oxidation
1 1/3	c	Milk
2/3	c	Heavy cream
1	c	Sugar
2/3	c	Flour
4	lg	Eggs
1 1/2	ts	Vanilla
2	tb	Butter
2	tb	Confectioners sugar
		Maple syrup as an accompaniment

INSTRUCTIONS

In a buttered 2-1/2 quart casserole, arrange the pears decoratively. Blend
milk, cream, 2/3 C of the sugar, flour, eggs, and vanilla until batter is
just combined. Pour over the pears; sprinkle with the remaining 1/3 C
sugar, and dot with the butter.
Bake in upper over, 425 degrees, for 50 minutes or until the top is golden
and the pudding is set. Sift confectioners' sugar over it. Serve warm or at
room temperature (but store in .fridge!).
Note: I got this from a magazine years ago; sorry, but I don't know which
one. The oven temperature seems too hot to me; I'd rather bake it longer at
375    degrees in a water bath.
Posted to TNT Recipes Digest, Vol 01, Nr 942 by Melissa Tarleton
<meltimnick@mindspring.com> on Jan 16, 1998

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