Name: Pear Charlotte
Ingredients: 1 Unpeeled Bartlett or Anjou pear; Vegetable Cooking Spray; 8 sl (1/2 ounce) very thin white bread; 3 1/2 lb Very ripe Barlett or Anjou pears; 2 ts Margarine; 1/3 c Firmly packed dark brown sugar; 1 1/2 tb Ground cinnamon; 3/4 c Vanilla nonfat frozen yogurt, softened.

There are a lot of temptations for pastors, one of which, because of our public role, is to think of ourselves more highly than we should. And in so doing, we can develop a tendency to depreciate those who are under our leadership. This can be manifested in a number of ways. Our messages can be occasions where we talk down to people. We can berate people about particular sins, though our own sins are just as heinous. We can assume a know-it-all attitude. We can conduct meetings in such a way that we take advantage of people or make light of their thoughts or suggestions. We can make public, veiled references to people. And we can use humor about our members from the pulpit at their emotional expense.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Vegetables			1	Servings

INGREDIENTS

1		Unpeeled Bartlett or Anjou pear
		Vegetable Cooking Spray
8	sl	(1/2 ounce) very thin white bread
3 1/2	lb	Very ripe Barlett or Anjou pears
2	ts	Margarine
1/3	c	Firmly packed dark brown sugar
1 1/2	tb	Ground cinnamon
3/4	c	Vanilla nonfat frozen yogurt, softened.

INSTRUCTIONS

Cut one pear in half lengthwise.  Cut 1/8 inch slice from one of pear
halves. Coat a 1 quart glass souffle dish with cooking spray; line bottom
of dish with wax papper. Center pear slice in bottom of dish. Trim crusts
from bread; discard crusts. Cut one slice bread into small cubes; set
aside.  Cut 5 slices in half lengthwise. Standing bread slices vertically
in dish, line sides with 10 bread havles.
Place 1 bread slice in bottom of dish; arrange bread cubes tightly around
whole bread slice.
Peel and core remaining pears; cut lengthwise inclue slices to equal 8
cups, set aside.
Melt margarine in a large skillet over medium heat.  Stir in a large
skillet over medium heat. Stir in sugar, lemon juice and cinnamon. Add
pears; stir gently. Cover and cook pears 15 minutes, stirring occasionally.
Uncover and cook pears an additional 15 minutes. Drain pears, reserving
liquid.
Spoon pear mixture into dish; press firmly with the the back of the spoon.
With scissors, trim tops of bread havles even with pears; reserve trimmed
bread tops. Dip remaining whole bread slice and reserved trimmed bread tops
in reserved pear liquid; arrange in center of dish over pears. Cover bread
completely with aluminum foil, and cut 6 (1 inch) slits in foil. Bake at
350 degrees for 50 minutes or until lightly browned. Uncover and cool in
dish 1 hour on a wire rack.
To serve, loosen edges of charlotte with a knife; invert charlotte onto
serving plate. Combine yogurt and 1/4 cup plus 2 tablespoons rserved pear
cooking liquid; stir well. Serve with charlotte. Yield: 6 servings (serving
size:  1 wedge charlote plus 3 tablespoons yogurt sauce)
calories:  262 (10% from fat), protein 3.5g, fat 2.9g, carb 59.9g, fiber
6.1 g, chol 1 mg, iron 1.5 mg, sodium 131mg, calcium 86 mg.
Cooking Light, September 1993
Posted to FOODWINE Digest  7 November 96
Date:    Thu, 7 Nov 1996 19:10:51 -0800
From:    bond <bond@TRIAX.COM>

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”