LanceHughes
Posts: 4737
Joined: 2/12/2004 Status: offline
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Dessert? Here's one of the MOST elegant and simplest things I've EVER made! The picture on this web-site is one *I* made. /chest swells with pride/ http://www.fbtef.com/index_files/Page1693.htm Pear Clafouti - Pear Pudding Pie 1 tablespoon butter, room temperature 1 tablespoon granulated sugar 4 large eggs 1/3 cup granulated sugar 6 tablespoons all-purpose flour 1 1/2 cups heavy whipping cream 1/2 Spice Guys™ Vanilla Bean 1 teaspoon Spice Guys™ Lemon Peel 1 tablespoon Rum Extract 2 to 3 firm but ripe pears Powdered sugar, for dusting Preheat the oven to 375 degrees F. Butter an oven-proof round dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep). Sprinkle the bottom of the dish and sides with the 1 tablespoon granulated sugar. Place eggs, 1/3 cup sugar, flour, milk or cream, vanilla (cut lengthwise and scrape seeds out with the back of a knife, discard pod, or place in sugar container), lemon zest, and rum extract in a blender: puree till smooth. Set aside and let rest for 10 minutes. Meanwhile, quarter, core, and slice the pears. Pour the egg batter into the buttered and sugared pan. Arrange the pear slices in layers, slightly fanned out, on top of the custard. Bake for 40 to 60 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean. Remove from the oven and cool for 5 - 10 minutes before serving (cake will sink slightly). Sprinkle with powdered sugar over the top with a sieve. Best served warm, but may be served at room temperature. For a more decadent dessert top with a rum caramel sauce. ==================== I think when He asks for three dishes, He is looking for a meal with (1) soup, salad or appetizer, (2) an entree with sides, and (3) a dessert.
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"Train 'em the right way - my way." Lance Hughes "Advice is what we ask for when we already know the answer, but wish we didn't." Erica Jong 10 fluffy points 50 nz points Member: VAA's posse
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