| 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 | t | Vanilla extract |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Ground ginger |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3487
Calories From Fat: 2227
Total Fat: 252.8g
Cholesterol: 1580.9mg
Sodium: 432.7mg
Potassium: 874mg
Carbohydrates: 279.4g
Fiber: 8.3g
Sugar: 223.5g
Protein: 40.6g