Steamed pear pudding with blueberry sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Plus 2 tablespoons unsalted butter |
| 1½ | pounds | Ripe Bosc pears; (about 3 pears) |
| ¼ | cup | Fresh lemon juice |
| 1 | cup | Sugar |
| 5 | Eggs | |
| ½ | cup | Heavy cream |
| ⅓ | cup | Cake flour; sifted |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cloves |
Directions
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 ¼ 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.