Name: German Pear Pudding
Ingredients: 1/2 c Cake flour; 1/4 c Cornstarch; 1/2 ts Baking powder; 1 c Dry red wine; 3/4 c Sugar; Grated zest of 1/2 lemon; 1/2 ts Ground cinnamon; 2 Whole cloves; 4 lg Ripe bosc or anjou pears; cored peeled and quartered; 1 Egg; separated; 2 Egg whites; 3 tb Water; 1 ts Vanilla extract; Whipped cream for garnish

The Scripture promises rewards for our service as a motivation for faithful ministry. And for the Christian, at least, this promise is true and guaranteed regardless of the apparent success or rewards received here in time. Sometimes it appears that doing what is right goes without obvious blessing or reward. Faithful service may not lead to recognition, a promotion, or the raise one counted on – maybe not even a thank you. And often, faithfulness, especially when it is to Christ and biblical principles, can lead to persecution. But as Christians we must never allow the absence of immediate reward or blessing to deter us from steadfast faithfulness… The promise of Scripture is that if we continue to be faithful to the Lord, we will eventually receive rewards for our efforts. If not in this life, definitely in the life to come (1 Cor. 15:58).

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	German	Apples and, Desserts, Cold, Desserts, Hot	8	Servings

INGREDIENTS

1/2	c	Cake flour
1/4	c	Cornstarch
1/2	ts	Baking powder
1	c	Dry red wine
3/4	c	Sugar
		Grated zest of 1/2 lemon
1/2	ts	Ground cinnamon
2		Whole cloves
4	lg	Ripe bosc or anjou pears; cored peeled and quartered
1		Egg; separated
2		Egg whites
3	tb	Water
1	ts	Vanilla extract
		Whipped cream for garnish

INSTRUCTIONS

Preheat oven to 375 F degrees. Coat a 9-inch square cake pan with
vegetable-oil cooking spray and set aside. Aerate the flour, cornstarch,
and baking powder in a bowl with a wire whisk. Transfer to a piece of waxed
paper.
Combine the wine, 1/4 cup of the sugar. The lemon zest, cinnamon, and
cloves in a medium saucepan and bring to a boil. Slip the pears into the
hot liquid, reduce heat, cover, and simmer until the pears are tender,
about 10 to 15 minutes. Lift the pears out of the liquid with a slotted
spoon, drain, and transfer to the baking pan. Strain 1 cup of the cooking
liquid into the pan.
Whip the egg whites in a medium bowl using an electric mixer or wire whisk
until whites hold a soft peak. Fold in egg yolk, vanilla, and the remaining
1/2 cup sugar. Sprinkle the flour over the mixture and fold it in. Spread
the mixture evenly over the pears.
Bake until the topping springs back lightly and the top is golden, 30 to 35
minutes. Serve warm or cold with a garnish of whipped cream if desired.
Source: from Pears, by Linda West Eckhardt
downloaded from
http://www.theAtlantic.com/atlantic/atlweb/corby/rotm8pear.htm April 8,
1998    The Atlantic magazine online
Notes: A cross between a cake and a pudding, this traditional German
dessert is light and luscious. Serve the warm pudding-cake in a dessert
dish with a garnish of whipped cream.
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca>
on Apr 09, 1998

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