Name: Steamed Pear Pudding with Blueberry Sauce
Ingredients: 1/4 lb Plus 2 tablespoons unsalted butter; 1 1/2 lb Ripe Bosc pears; (about 3 pears); 1/4 c Fresh lemon juice; 1 c Sugar; 5 Eggs; 1/2 c Heavy cream; 1/3 c Cake flour; sifted; 1 ts Vanilla extract; 1/2 ts Ground cinnamon; 1/2 ts Ground ginger; 1/4 ts Ground cloves

Let no one imagine that he will lose anything of human dignity by this voluntary sell-out of his all to his God. He does not by this degrade himself as a man; rather he finds his right place of high honor as one made in the image of his Creator. His deep disgrace lay in his moral derangement, his unnatural usurpation of the place of God. His honor will be proved by restoring again that stolen throne. In exalting God over all, he finds his own highest honor upheld.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cklive12	1	servings

INGREDIENTS

1/4	lb	Plus 2 tablespoons unsalted butter
1 1/2	lb	Ripe Bosc pears; (about 3 pears)
1/4	c	Fresh lemon juice
1	c	Sugar
5		Eggs
1/2	c	Heavy cream
1/3	c	Cake flour; sifted
1	ts	Vanilla extract
1/2	ts	Ground cinnamon
1/2	ts	Ground ginger
1/4	ts	Ground cloves

INSTRUCTIONS

Butter a 9 by 4-inch ceramic bowl or a 4 cup pudding basin with 2
tablespoons of the butter. Peel, halve, and core pears. Rub with lemon
juice to prevent discoloration. Set in a 4 cup glass measure or souffle
dish and cover tightly with microwave plastic wrap. Cook at 100 percent for
3 minutes.
Put remaining ingredients, including 1/4 pound butter cut into pieces, in
the workbowl of a food processor. Remove pears from oven and add them to
processor. Blend to a smooth mixture. Pour into prepared bowl. Cover
tightly with microwave plastic wrap. Cook at 100 percent for 9 minutes,
until set. Remove from oven. Pierce plastic with the tip of a sharp knife
and cover top of bowl with a heavy plate; this will keep the pudding hot.
Let stand for 15 minutes.
Unmold pudding onto a serving plate. Serve warm.
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9196
Converted by MM_Buster v2.0l.

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