Recipe - German Pear Pudding

One half cup Cake flour
One fourth cup Cornstarch
One half teaspoon Baking powder
1 cup Dry red wine
Three fourths cup Sugar
Grated zest of One half lemon
One half teaspoon Ground cinnamon
2 Whole cloves
4 lg Ripe bosc or anjou pears;
cored peeled and quartered
1 Egg; separated
2 Egg whites
3 tablespoon Water
1 teaspoon Vanilla extract
Whipped cream for garnish

Preheat oven to 375 F degrees. Coat a 9inch square cake pan with
vegetableoil cooking spray and set aside. Aerate the flour, cornstarch,
and baking powder in a bowl with a wire whisk. Transfer to a piece of waxed
paper.

Combine the wine, One fourth cup of the sugar. The lemon zest, cinnamon, and
cloves in a medium saucepan and bring to a boil. Slip the pears into the
hot liquid, reduce heat, cover, and simmer until the pears are tender,
about 10 to 15 minutes. Lift the pears out of the liquid with a slotted
spoon, drain, and transfer to the baking pan. Strain 1 cup of the cooking
liquid into the pan.

Whip the egg whites in a medium bowl using an electric mixer or wire whisk
until whites hold a soft peak. Fold in egg yolk, vanilla, and the remaining
One half cup sugar. Sprinkle the flour over the mixture and fold it in. Spread
the mixture evenly over the pears.

Bake until the topping springs back lightly and the top is golden, 30 to 35
minutes. Serve warm or cold with a garnish of whipped cream if desired.

Source: from Pears, by Linda West Eckhardt

downloaded from
http://www.theAtlantic.com/atlantic/atlweb/corby/rotm8pear.htm April 8,
1998 The Atlantic magazine online

Notes: A cross between a cake and a pudding, this traditional German
dessert is light and luscious. Serve the warm puddingcake in a dessert
dish with a garnish of whipped cream.
Posted to MCRecipe Digest by Mardi Desjardins amdesjar@mb.sympatico.ca
on Apr 09, 1998