| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 1 | T | Whole allspice berries |
| 1/2 | Vanilla bean, split | |
| lengthwise | ||
| 1 | T | Freshly grated lemon zest |
| from about 2 | ||
| lemons | ||
| 4 | c | Dry red wine |
| 2 | c | Water |
| 1 | c | Sugar |
| 3 | Firm-ripe pears such as Bosc | |
| Pastry dough for a single | ||
| crust 9-inch | ||
| pie | ||
| An egg wash made by beating | ||
| 1 large egg | ||
| yolk with 1 teaspoon | ||
| water | ||
| 3 | Eggs | |
| 3/4 | c | Heavy cream |
| 1 1/2 | c | Canned solid-pack pumpkin |
| 1/2 | c | Firmly packed light brown |
| sugar | ||
| 2 | t | Cinnamon |
| 1 | t | Ground ginger |
| 3/4 | t | Salt |
| 1 | t | Ground allspice |
| 1/8 | t | Freshly grated nutmeg |
| 1/4 | c | Apricot jam, heated and |
| strained | ||
| Accompaniment: ginger creme | ||
| anglaise |
INSTRUCTIONS
Make poached pears: In a 3-quart saucepan combine all poached pear ingredients except pears and boil, stirring, until sugar is dissolved. Peel pears and simmer in wine mixture, covered, turning occasionally, until firm-tender, about 20 minutes. Remove pan from heat and let stand, covered, turning pears occasionally for even color, about 30 minutes. Discard poaching mixture and halve pears lengthwise. Remove stems and with a melon-baller cutter or small knife remove core. Cut pears lengthwise into 3/4-inch-thick slices. Roll out dough 1/8 inch thick on a lightly floured surface. Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Cut edge of dough with scissors every 1/2 inch to form curved points and brush edge lightly with egg wash. Chill shell 30 minutes. Preheat oven to 375F. Make filling: In a large bowl whisk together filling ingredients until combined well. Pour filling into shell and bake in middle of oven 35 minutes. Remove pie from oven and arrange pears decoratively on top of filling. Bake pie 15 to 20 minutes more, or until custard is set and pears are tender. Cool pie on a rack and brush pears with jam. Chill pie, covered loosely, at least 4 hours and up to 2 days. Serve pie at room temperature with creme anglaise. Gourmet November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2589
Calories From Fat: 801
Total Fat: 90.7g
Cholesterol: 1214mg
Sodium: 2477.6mg
Potassium: 1145.3mg
Carbohydrates: 384.8g
Fiber: 9.3g
Sugar: 306.1g
Protein: 39.1g