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Eggs, Dairy Dessert 4 Servings

INGREDIENTS

4 Ripe Dessert Pears
4 Eggs
125 g Caster Sugar
60 g Plain Flour
60 g Butter
250 Milk
3 T Poire William
1 T Caster Sugar
250 Double Cream
1/2 t Vanilla Essence

INSTRUCTIONS

Slice the pears in half lengthways, leaving the skin on. Using a
teaspoon, remove as much of the core as possible and put the pears  cut
side down in a buttered ovenproof dish. Beat the eggs lightly in  a
bowl and then whisk in a pinch of salt and the sugar. Sift the  flour
into the egg mixture and continue whisking. Melt the butter and  whisk
into the mixture. Finally, whisk in the milk and the 2 tbsp of  Poire
William. Pour the batter over the pears and dot with a little  more
butter before baking in a preheated oven set at 200°c / 400°f  / Gas
Mark 6 for 35 - 40 minutes, or until the batter is golden,  puffed up
and set. Sprinkle with a tbsp of Poire William and some  extra caster
sugar.  Chantilly Cream  8. Whisk the cream until it is holding its
shape and flavour with the  sugar and vanilla essence. NOTES :
Chef:Greg Robinson  Converted by MM_Buster v2.0l.  Posted to MM-Recipes
Digest V4 #11 by alan@atoc.demon.co.uk on Jun  23, 1999

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 236
Calories From Fat: 154
Total Fat: 17.4g
Cholesterol: 218.3mg
Sodium: 329.9mg
Potassium: 94.5mg
Carbohydrates: 12.2g
Fiber: <1g
Sugar: <1g
Protein: 7.8g


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