| 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/
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