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Poached Pears With Brandy Custard Recipe
|For poached pears|
|Pears||4 , peeled, cored and halved|
|Apple pear juice concentrate||1⁄3 Cup (5.33 tbs)|
|Cinnamon stick||1 Small|
|Water||2 1⁄2 Cup (40 tbs)|
|For brandy custard|
|Egg||1 , slightly beaten|
|Skim milk||1 Cup (16 tbs)|
Calories 212 Calories from Fat 14
% Daily Value*
Total Fat 2 g2.4%
Saturated Fat 0.47 g2.3%
Trans Fat 0 g
Cholesterol 54 mg
Sodium 50.3 mg2.1%
Total Carbohydrates 39 g12.9%
Dietary Fiber 4.8 g19.2%
Sugars 27.4 g
Protein 4 g8.3%
Vitamin A 2% Vitamin C 11.5%
Calcium 9.4% Iron 3.3%
*Based on a 2000 Calorie diet
Cook over medium heat 5 minutes.
Cover and simmer 25 minutes until pears are tender, turning pears often.
Refrigerate pears in their liquid 8 hours or overnight.
To make the brandy custard, combine all ingredients except brandy in a saucepan.
Cook over medium heat until thickened, stirring constantly.
Pour into a bowl, add brandy and stir.
Cover with waxed paper and cool to room temperature.
To Serve: Spoon custard onto 4 dessert plates.
Pears should be at room temperature.
Drain pears on paper towels.
Place 2 halves in each dish on top of custard.
Dust pears with cinnamon or nutmeg.