| 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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