| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pie |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Cornstarch |
| 1/2 |
c |
Sugar |
| 1 |
c |
Apricot nectar |
| 1 |
ct |
(8-oz) whipped cream cheese |
| 1 |
|
9-inch baked pie shell or cookie crumb crust |
| 2 |
|
Fresh Bartlett pears |
|
|
Lemon juice |
INSTRUCTIONS
For glaze, combine cornstarch, sugar and apricot nectar in 1-quart glass
measuring cup. Cook in microwave on high for 6 minutes, stirring every 2
minutes. (Or cook mixture in saucepan over medium heat, stirring
constantly, until it thickens.)
For filling beat cream cheese with 3 tablespoons of the glaze. Spread over
bottom of pie shell.
Pare pears, if desired. Halve, core and slice them, dropping the slices
into lemon water or brushing them with lemon juice as you work so they do
not darken.
Arrange pears (drained thoroughly if dipped in lemon water) in circular
pattern slightly overlapping the slices on top of cream cheese filling.
Align several slices in center of pie.
Brush or spoon remaining glaze over top. Chill until ready to serve.
Yields 6 servings. The richest of today's desserts, this pie provides 400
calories and 22 grams fat per serving.
FROM NEWSPAPER
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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