Name: Poached Pears with Brandied Apricot Sauce
Ingredients: 6 USA Bosc Pears; 4 c Water; 2 tb Lemon juice; 1/2 c Sugar; 1/2 c Butter or margarine; softened; 1 c Powdered sugar; 2 Eggs; 1/2 tb Brandy or 1 tsp vanilla; 1/2 c Apricot nectar; (found in the canned juice; Section of most markets)

In the days of hardship, particularly persecution, those who are in the process of becoming Christians count the cost of discipleship carefully before taking up the cross of the Nazarene. Preachers do not beguile them with false promises of an easy life or indulgence of sins. But in good times, the cost does not seem so high, and people take the name of Christ without undergoing the radical transformation of life that true conversion implies.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Eggs		Desserts, Ruit	1	servings

INGREDIENTS

6		USA Bosc Pears
4	c	Water
2	tb	Lemon juice
1/2	c	Sugar
1/2	c	Butter or margarine; softened
1	c	Powdered sugar
2		Eggs
1/2	tb	Brandy or 1 tsp vanilla
1/2	c	Apricot nectar; (found in the canned juice
		Section of most markets)

INSTRUCTIONS

Pare and core pears from blossom end, leaving stems intact. Combine water,
lemon juice and sugar. Bring to boil; simmer 5 minutes. Add pears and poach
gently 10 to 15 minutes or until tender. Remove from syrup and cool. Beat
butter with powdered sugar until light, beat in eggs. Blend in apricot
nectar. Cook and stir over low heat 8 to 10 minutes until sauce thickens
and coats a metal spoon. Stir in brandy or vanilla. Serve warm or cold over
poached pears.
Quantity: Makes 6 servings.
Always be sure to use ripe pears.
Per serving: 1806 Calories (kcal); 101g Total Fat; (49% calories from fat);
12g Protein; 223g Carbohydrate; 622mg Cholesterol; 1079mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 19 1/2
Fat; 14 1/2 Other Carbohydrates
Recipe by: http://www.usapears.com/
Converted by MM_Buster v2.0n.

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