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Pear Charlotte

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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”

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