Preheat oven to 180 degrees Celsius.Lightly oil a medium sized ramekin.
Spoon pre-cooked pear into ramekin.
Beat egg and milk together lightly (with a few drops of vanilla essence if you like). Pour the mixture over the pear. Sprinkle a little nutmeg on top.
Place ramekin inside a larger ovenproof dish. Fill dish with water till halfway up the ramekin.
Bake in oven for 40mins or until custard is set.
ans pork and beans or baked beans.
Stir beans into
Drain pear halves, reserving 1/4 cup syrup and 1 pear half. Mash remaining pear halves; drain. Combine the first 1/3 cup sugar, gelatin and salt.
Stir in reserved pear syrup, egg yolks, lemon peel and lemon juice.
Cook and stir until slightly thickened.
Add mashed pears. Cool until mixture mounds.
Beat egg whites to soft peaks.
Gradually add remaining sugar, beating until stiff.
Fold in pear mixture.
Turn into pie shell. Chill. Garnish with whipped cream and reserved pear half, sliced.
oard.
Arrange mostarda, walnuts, pear slices, crackers, and baguette slices
eat, stir butter, cane syrup, pear nectar, vanilla, Bourbon & OJ until
and vanilla.
Add the pear mixture to the flour mixture
Drain pears and strawberries, reserving syrups.
Slice pears; arrange in cooled baked pastry shell with berries.
Measure reserved strawberry syrup; add pear syrup to equal 1 cup liquid.
In saucepan, stir syrup mixture into cornstarch; add jelly.
Cook and stir till thickened and bubbly; spoon over fruit.
Chill.
Top with Whipped Cream.
Note: I also tested this recipe using canned pears in their
flour and cornmeal. Add apples, pear, grapes and raisins.
COAT
Combine baked beans, 1 tablespoon brown sugar, onion and orange peel.
Place in 1 1/2-quart casserole or 4 individual baking dishes.
Arrange pear halves over beans.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
75 degrees.
Cut each pear lengthwise in half and remove
Place pear slices in an ungreased microwave dish.
Dot with butter and sprinkle with sugar and nutmeg.
Cover and cook on high five minutes or until pears are tender. (Microwave ovens vary, so you may need to cook longer or less).
Chill pears in refrigerator until ready to make.
Place lettuce leaf on plate.
On each plate put 2 pear halves atop lettuce.
Mix together well cream cheese with salad dressing. Spoon onto center of pear halves.
ime for high altitudes).
Recipe variation:
Add 1 teaspoon
Note:
If recipe is halved, half each ingredient along with pear pulp.
Greased 9x9 inch baked dish.
Preheat oven to 350\u00b0.
Drain pears, reserving juice.
Arrange pear halves close together in a baking dish, cut side up.
Set aside.
In a small bowl, combine brown sugar, lemon juice, ginger and pecans; mix well.
Spoon into pear halves and sprinkle lightly with ginger.
Pour reserved pear juice around pears to cover bottom of dish.
Bake 15 to 20 minutes.
Drain pears and reserve juice; set aside.
Combine brown sugar substitute, 1/2 teaspoon ginger, lemon juice and pecans.
Stuff pear halves with mixture.
Sprinkle with remaining 1/2 teaspoon ginger.
Place pear halves close together in a nonstick baking dish.
Pour reserved pear juice to cover bottom of dish.
Bake at 350\u00b0 for 15 to 20 minutes.
Serve warm or chilled.
Yields 8 servings.
Each serving may be exchanged for 1 fruit and 1 fat.
br>Place the toasted pecans, baked crackers, and 1 tablespoon melted