Recipe - Steamed Pear Pudding With Blueberry Sauce

One fourth pound Plus 2 tablespoons unsalted
butter
1 One half pound Ripe Bosc pears; (about 3
pears)
One fourth cup Fresh lemon juice
1 cup Sugar
5 Eggs
One half cup Heavy cream
1/3 cup Cake flour; sifted
1 teaspoon Vanilla extract
One half teaspoon Ground cinnamon
One half teaspoon Ground ginger
One fourth teaspoon Ground cloves

Butter a 9 by 4inch 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 One fourth 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.