Name: Pear Bread Pudding with Muscat Sauce
Ingredients: 2 tb Currants; 1 lg Ripe pear, halved, cored; pa; 1/4 c Muscat wine; 4 sl White bread; trimmed and; 1 1/2 c Milk; scalded; 6 Egg yolks; lightly beaten; 1/3 c Sugar

As God then sees all hearts, and knows every movement of pride, whether we see it or not, His purpose is to humble us! When I look back upon my life, and see all my sins, all my follies, all my slips, all my falls, my conscience testifies of the many things I have thought, said, and done, which grieve my soul, make me hang my head before God, put my mouth in the dust, and confess my sins unto Him. When I contrast my own exceeding sinfulness with God's greatness, God's majesty, God's holiness, and God's purity... I fall down, humbly and meekly before Him, I put my mouth in the dust, I acknowledge I am vile. “I am nothing but dust and ashes.” (Abraham) “Behold, I am vile!” (Job) “Woe to me! I am ruined!” (Isaiah) “I am a sinful man!” (Peter)

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts	6	Servings

INGREDIENTS

2	tb	Currants
1	lg	Ripe pear, halved, cored; pa
1/4	c	Muscat wine
4	sl	White bread; trimmed and
1 1/2	c	Milk; scalded
6		Egg yolks; lightly beaten
1/3	c	Sugar

INSTRUCTIONS

makes 6 servings butter for molds Muscat sauce (recipe follows) Preheat
oven to 350 degrees.  In small bowl, combine currants, pear, and wine.
Let stand 30 minutes.  Place bread cubes in bowl; pour scalded milk over
bread; let stand 10 minutes. Add egg yolks, sugar, and pear mixture. Divide
among 6 well-buttered individual ramekins or custard cups. Place in
roasting pan on open rack; pour boiling water into pan to come halfway up
sides of molds.
Bake in preheated oven for 40 minutes, until the tip of a knife inserted
between center  and edge of pudding comes out clean. Let stand 5 minutes
before unmolding, or chill before unmolding. Serve with Muscat sauce.
Muscat Sauce 1 c milk 1 c light cream 1 3 inch strip lemon zest 6 egg
yolks 1/3 c sugar 1/4 c Muscat wine In small heavy saucepan, brin milk,
cream, and lemon zest to boil. Remove from heat; let stand 5 minutes.
Meanwhile, in small bowl, combine egg yolks and sugar; beat until well
blended.  Remove lemon zest from milk mixture.
Gradually pour milk mixture into yolks, stirring constantly with wire
whisk.  Return mixture to saucepan. Cook over low heat, stirring constantly
with wooden spoon, until sauce thickens enough to coat spoon. Do not boil.
Immediately remove from heat; pour through fine strainer into small bowl;
let cool. Stir in Muscat.
Serve at once or place plastic wrap directly on sauce and refrigerate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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