Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 | Ripe Northwest Anjou or Bosc Pears; (1 to 2) |
| 1 cup | Halved cranberries |
| 1½ cup | Flour |
| 2 teaspoons | Baking soda |
| ½ teaspoon | Salt |
| ½ cup | Hot water and molasses |
| 6 tablespoons | Butter |
| ¾ cup | Sugar |
| 6 tablespoons | Half-and-half |
BUTTER SAUCE
Core and dice pears to equal 1 cup. Combine with cranberries. Sift together flour, soda and salt. Add fruit and mix well. Combine hot water with molasses and stir into dry ingredients. Pour into greased 1-½ quart mold; fill only ⅔ full to allow for expansion during cooking. Cover with lid or greased foil. Place on rack in deep kettle. Add poiling water to come halfway up side of mold. Cover and simmer 2 hours or until toothpick inserted in center comes out clean. Cool mold on wire rack 10 minutes.
Loosen pudding and invert onto serving plate. Serve warm or cold with Butter Sauce.
Butter Sauce
Combine butter sugan and half-and-half. Cook and stir until sugar is dissolved. Makes about 1 cup.
Always be sure to use ripe pears.
Per serving: 312 Calories (kcal); 12g Total Fat; (33% calories from fat); 3g Protein; 49g Carbohydrate; 31mg Cholesterol; 715mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat; 1 ½ Other Carbohydrates
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