- ► 2009 (31)
- Paneer Makhanwala
- Garlic Bread and Tomato-Basil Bruschetta
- Waagan Aloo
- Baked Pear Pudding
- Sai Bhaji
- Sweet and Sour Veggie Sausage
- Kesar Badam Sandesh
- Dal Pakwan
- Sindhi Dishes
- Achari Paneer
- Vegetarian Lasagna
- Corn Methi Rice
- Beetroot, Carrot and Potato Pancakes with Watermel...
- Lauki Dahi Waala
- Methi Channa With Bhatura
- ▼ March (16)
Think of the pear, and your mind conjures an image of grace, sophistication and the ultimate in good taste. With its voluptuous contour, the pear is among the world's most alluring fruits. A teardrop shape and tender, golden skin surround a fine-grained, buttery-textured flesh with a juicy, sweet flavor and pleasant aroma.
Fresh pears alone make a flavorful snack or appetizer. They're also great tossed in salads, made into jelly, jam or preserves, used in desserts and other baked creations, blended into fruit drinks, and used in a creatively fresh approach to salsas or chutney.
This is my contribution to the AFAM - Pears event hosted by Raaga of The Singing Chef. And also to the Monthly Mingle - Spring Fruit Sensations hosted by Abby of Eat the Right Stuff
4 pears, peeled and cored, cut into quarters
4 tsp light brown sugar (20 ml)
4 tsp water (20 ml)
1/2 tsp vanilla extract
1/2 cup butter (125 gm / 4½oz)
1/2 cup white sugar (125 gm / 4½oz)
2 large eggs
1 cup sifted self-raising flour (125 gm / 4½oz)
- Preheat oven to 350°F (180°C)
- Put pears, brown sugar, and vanilla seeds into a saucepan with water and simmer for five minutes. Place fruit mixture into a well greased ovenproof casserole.
- Beat together the butter and the white sugar, then beat in the eggs until the mixture is light and fluffy. Then beat in the flour until well combined.
- Pour this mixture over the pears and bake for about 35 - 45 minutes.
- Serve the baked pear pudding with Custard.