Baked pear pudding

Yield: 1 Servings

Measure Ingredient
10 \N Pears; peeled, quartered, and tossed with 2 T lemon juice to prevent oxidation
1⅓ cup Milk
⅔ cup Heavy cream
1 cup Sugar
⅔ cup Flour
4 larges Eggs
1½ teaspoon Vanilla
2 tablespoons Butter
2 tablespoons Confectioners sugar
\N \N Maple syrup as an accompaniment

In a buttered 2-½ quart casserole, arrange the pears decoratively. Blend milk, cream, ⅔ C of the sugar, flour, eggs, and vanilla until batter is just combined. Pour over the pears; sprinkle with the remaining ⅓ C sugar, and dot with the butter. Bake in upper over, 425 degrees, for 50 minutes or until the top is golden and the pudding is set. Sift confectioners' sugar over it. Serve warm or at room temperature (but store in ‘fridge!).

Note: I got this from a magazine years ago; sorry, but I don't know which one. The oven temperature seems too hot to me; I'd rather bake it longer at 375 degrees in a water bath. Posted to TNT Recipes Digest, Vol 01, Nr 942 by Melissa Tarleton <meltimnick@...> on Jan 16, 1998

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