| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1/2 |
c |
Brown sugar |
| 1 1/2 |
lb |
Cooking pears; such as Bartlett or |
|
|
; Bosc, cored and |
|
|
; chopped |
| 1/2 |
ts |
Ground cinnamon |
|
|
Water |
| 1 |
lb |
Cake; (1/2-inch thick) |
| 2 |
c |
Sweetened whipped cream |
| 2 |
c |
Pastry Cream |
| 4 |
oz |
Toasted pecan pieces |
INSTRUCTIONS
In a saut. pan, over medium heat, melt the butter. Add the sugar and cook
for 1 minute. Add the pears and cinnamon. Continue to cook for 4 minutes,
stirring occasionally. Remove from the heat and cool completely. In a
blender, combine the pears and water, and puree until the mixture is
smooth. Trim each slice of pound cake into a 4-inch square. Line each
parfait glass or coffee cup with the pound cake. Spoon some of the pear
mixture over the cake. Spoon some of the cream mixture over the pear
coulis. Sprinkle the cream mixture with the pecans. Repeat the layering
process with the remaining ingredients.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 2245 Calories (kcal); 59g Total Fat; (27% calories from fat);
18g Protein; 326g Carbohydrate; 325mg Cholesterol; 2469mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 21
1/2 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC61
Converted by MM_Buster v2.0n.
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