Name: Pear-Stuffed French Toast
Ingredients: 6 lg Eggs; 1 1/2 c Milk; 1/3 c Fresh orange juice; 1/4 c Poire William liqueur; see * Note; 2 tb Fresh lemon juice; 2 tb Sugar; Zest of 1 orange; Zest of 1 lemon; 1 pn Salt; 1/2 Brioche loaf or French baguette; Vegetable oil; for frying; Maple syrup; (optional); Confectioners' sugar; (optional); === SAUTEED PEARS ===; 3 md Ripe Bosc pears; peeled, cored,; And thinly sliced; 1 tb Unsalted butter; 1 tb Sugar

“I will never leave you nor forsake you.” If God really means that, then I don’t need to crave after money as the source of my security and identity and pleasure. I can find all that and more in the enjoyment of intimacy with the God who promises never to leave! The bondage to money and what it can do for us is only broken by believing that God can do far more. Money makes a promise. So does God. The question is: Whom will you believe?

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables	French		4	servings

INGREDIENTS

6	lg	Eggs
1 1/2	c	Milk
1/3	c	Fresh orange juice
1/4	c	Poire William liqueur; see * Note
2	tb	Fresh lemon juice
2	tb	Sugar
		Zest of 1 orange
		Zest of 1 lemon
1	pn	Salt
1/2		Brioche loaf or French baguette
		Vegetable oil; for frying
		Maple syrup; (optional)
		Confectioners' sugar; (optional)
		=== SAUTEED PEARS ===
3	md	Ripe Bosc pears; peeled, cored,
		And thinly sliced
1	tb	Unsalted butter
1	tb	Sugar

INSTRUCTIONS

* Note: Poire William is a clear pear brandy. Grand Marnier, a French
liqueur flavored with orange peel, is a good substitute.
To make the Sauteed Pears: In a large skillet, melt butter over medium-high
heat. Add pears and sugar, and cook until pears are tender and caramelized,
about 10 minutes. Remove from skillet, and set aside.
In a wide deep dish, combine eggs, milk, orange juice, Poire William, lemon
juice, sugar, salt, and zests. Beat with a fork until well blended. Slice
the brioche into 1/4-inch thick slices. Dip slices into the egg mixture
until thoroughly moistened. (Be careful not to oversoak.) Remove to a
plate. Cover half of the slices of soaked bread with sauteed pears; top
with remaining slices of soaked bread to form sandwiches.
Coat the bottom of a large skillet with about 1/8 inch of vegetable oil.
Place over medium-high heat until the oil bubbles when a drop of water is
added. Using a spatula, transfer the pear sandwiches to the oil and cook
until deep golden brown on one side. Flip, and continue cooking until deep
golden brown and slightly puffy throughout.
Remove and drain on paper towels. Serve hot with maple syrup or
confectioners' sugar.
Makes 4 servings.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 227 Calories (kcal); 13g Total Fat; (49% calories from fat);
11g Protein; 17g Carbohydrate; 301mg Cholesterol; 162mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
1/2    Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus: power to break life controlling problems”