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Yield: Serves 16
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RECIPE INGREDIENTS
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DIRECTIONS
TO MAKE THE PEARS: Combine the sugar and water in a saucepan large enough to fit 4 pears. Stir over low heat to dissolve sugar, then bring to a boil. Add 4 of the pears and simmer for 5-7 minutes, until the pears are tender. Remove the pears from the syrup and set aside. Repeat with the remaining 4 pears.
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Bring the syrup to a boil and boil until reduced by half. Set aside.
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Preheat oven to 350 degrees F. Butter a 9 x 12 inch rectangular cake pan.
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TO MAKE THE PUDDING: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the ground almonds. Add the amaretto, or the almond extract combined with 2 tablespoons of the reserved syrup.
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Arrange the pears upright in the prepared pan. Spoon the filling around the base of the pears so that it comes half way up the pears. Baste each pear with a little of the reserved syrup. Bake for 45 minutes, until the almond batter is puffed and golden. Before serving, brush each pear with a little reserved syrup.
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Serve warm, cutting a pear in half for each person.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 16
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| Calories: | 407 |
Fat. Total: | 23g |
Carbohydrates, Total: | 49g |
| Cholesterol: | 71mg |
Sodium: | 16mg |
Protein: | 6g |
| Fiber: | 5g |
% Cal. from Fat: | 51% |
Fat, Saturated: | 0g |
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