Yield: 1 servings
|6||USA Bosc Pears|
|2 tablespoons||Lemon juice|
|½ cup||Butter or margarine; softened|
|1 cup||Powdered sugar|
|½ tablespoon||Brandy or 1 tsp vanilla|
|½ cup||Apricot nectar; (found in the canned juice|
|Section of most markets)|
Pare and core pears from blossom end, leaving stems intact. Combine water, lemon juice and sugar. Bring to boil; simmer 5 minutes. Add pears and poach gently 10 to 15 minutes or until tender. Remove from syrup and cool. Beat butter with powdered sugar until light, beat in eggs. Blend in apricot nectar. Cook and stir over low heat 8 to 10 minutes until sauce thickens and coats a metal spoon. Stir in brandy or vanilla. Serve warm or cold over poached pears.
Quantity: Makes 6 servings.
Always be sure to use ripe pears.
Per serving: 1806 Calories (kcal); 101g Total Fat; (49% calories from fat); 12g Protein; 223g Carbohydrate; 622mg Cholesterol; 1079mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 19 ½ Fat; 14 ½ Other Carbohydrates Recipe by:
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