| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Ruit |
6 |
servings |
INGREDIENTS
| 1 |
|
Ripe Northwest Anjou or Bosc Pears; (1 to 2) |
| 1 |
c |
Halved cranberries |
| 1 1/2 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Hot water and molasses |
| 6 |
tb |
Butter |
| 3/4 |
c |
Sugar |
| 6 |
tb |
Half-and-half |
INSTRUCTIONS
BUTTER SAUCE
Core and dice pears to equal 1 cup. Combine with cranberries. Sift together
flour, soda and salt. Add fruit and mix well. Combine hot water with
molasses and stir into dry ingredients. Pour into greased 1-1/2 quart mold;
fill only 2/3 full to allow for expansion during cooking. Cover with lid or
greased foil. Place on rack in deep kettle. Add poiling water to come
halfway up side of mold. Cover and simmer 2 hours or until toothpick
inserted in center comes out clean. Cool mold on wire rack 10 minutes.
Loosen pudding and invert onto serving plate. Serve warm or cold with
Butter Sauce.
Butter Sauce
Combine butter sugan and half-and-half. Cook and stir until sugar is
dissolved. Makes about 1 cup.
Always be sure to use ripe pears.
Per serving: 312 Calories (kcal); 12g Total Fat; (33% calories from fat);
3g Protein; 49g Carbohydrate; 31mg Cholesterol; 715mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”