Recipe - Bosc Pear Custard Tarts

4 Northwest Bosc Pears
4 cup Water
1 cup Sugar
2 teaspoon Grated orange peel; divided
1 Cinnamon stick
3 tablespoon Sugar
4 teaspoon Cornstarch
1 cup Milk
1 Egg; beaten

COOKIE TART SHELLS
1 One half cup Vanilla cookie crumbs
One half cup Chopped nuts
One half cup Butter or margarine;
softened to room
Temperature

ORANGE GLAZE
1 tablespoon Cornstarch
1 cup Reserved poaching syrup.

Leaving stem intact, pare skin from pears and cut out core from
blossom end. Beginning 1inch from stem, cut lengthwise slashes,
cutting through to center of pear. Combine water, sugar, 1 tablespoon
orange peel and cinnamon stick in large saucepan; bring to boil. Add
pears and gently simmer 8 to 10 minutes or until pears are tender.
Drain pears, reserving 1 cup syrup for glaze (optional). Combine
sugar, cornstarch and remaining orange peel in saucepan; stir in milk
and bring to boil over medium heat. Stir small amount of hot mixture
into egg; return egg mixture to milk mixture. Cook and stir until
thickened. Cool. Pour about One fourth cup into bottom of each prepared tart
shell. Place one pear on each tart; brush with Orange Glaze.

Cookie Tart Shells Blend together ingredients and press into 4inch
tart pans with removable bottoms. Bake 375 degrees F. 10 minutes or
until golden. Cool. Makes four 4inch tart shells.

Orange Glaze

Blend cornstarch and syrup and bring to boil over medium heat, cook
and stir until thickened. Makes 1 cup.

Quantity: Serves 4.

Always be sure to use ripe pears.

Per serving: 2496 Calories (kcal); 145g Total Fat; (50% calories from
fat); 27g Protein; 293g Carbohydrate; 469mg Cholesterol; 1156mg
Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0
Fruit; 27 One half Fat; 16 Other Carbohydrates

Recipe by: http://www.usapears.com/

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