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Pear And Pumpkin Pie

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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.

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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