Recipe - Baked Pear Pudding

10 Pears; peeled, quartered,
and tossed with 2 T lemon
juice to prevent oxidation
1 1/3 cup Milk
2/3 cup Heavy cream
1 cup Sugar
2/3 cup Flour
4 lg Eggs
1 One half teaspoon Vanilla
2 tablespoon Butter
2 tablespoon Confectioners sugar
Maple syrup as an
accompaniment

In a buttered 2One half quart casserole, arrange the pears decoratively. Blend
milk, cream, 2/3 C of the sugar, flour, eggs, and vanilla until batter is
just combined. Pour over the pears; sprinkle with the remaining 1/3 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@mindspring.com on Jan 16, 1998