German Pear Pudding

Title:
German Pear Pudding

Yield:
8 Servings

Categories:
Apples
and,
Desserts,
Cold,
Desserts,
Hot




Ingredients:





   1/2 c  Cake flour


   1/4 c  Cornstarch


   1/2 ts Baking powder


     1 c  Dry red wine


   3/4 c  Sugar


          Grated zest of 1/2 lemon


   1/2 ts Ground cinnamon


     2    Whole cloves


     4 lg Ripe bosc or anjou pears;


          -cored peeled and quartered


     1    Egg; separated


     2    Egg whites


     3 tb Water


     1 ts Vanilla extract


          Whipped cream for garnish






 Preheat oven to 375 F degrees. Coat a 9-inch square cake pan with


 vegetable-oil 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, 1/4 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


 1/2 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 pudding-cake in a dessert


 dish with a garnish of whipped cream.


 Posted to MC-Recipe Digest by Mardi Desjardins 


 on Apr 09, 1998