Author Topic: Pear Pudding or Pie Filling  (Read 705 times)

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M1911A1

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Pear Pudding or Pie Filling
« on: January 08, 2015, 04:42:16 PM »
1 scant cup sugar (light brown for a slight molasses flavor; otherwise white)
3 1/2 Tablespoons cornstarch*
a little salt (pinch?)
1 1/2 cups milk
3 egg yolks (keep whites for some other use)
2 cups pureÚd pear (in blender; OK to use a bit more, but never less; canned pear is OK)

(If desired, add two Tablespoons butter. Not necessary.)

Wisk together cold, then place over medium heat and whisk continuously until mixture just comes to a full  boil (bubbles form). It will thicken quite a bit.

Use half-cup ramekins for pudding.
Use prepared nine-inch graham-cracker pie crust for pie; pre-bake the shell.
(*If making pie, you might use four Tablespoons of cornstarch, so the filling will be stiffer.)

Allow to cool completely. Maybe best to refrigerate before serving.
« Last Edit: January 09, 2015, 12:17:45 AM by M1911A1 »
Steve,
retired leathersmith and practical shooter


"Qui desiderat pacem, prŠparet bellum."

Taurian

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Re: Pear Pudding or Pie Filling
« Reply #1 on: January 08, 2015, 05:07:59 PM »
I love a good pair! I also love a portentous portion of pear pudding or pie.

I think that I'm going to give this one a try.

Thanks, Steve.
Amateurs study tactics. Professionals study logistics.