Here’s hoping pears are still in season, because this pie looks fantastic. This recipe comes from Taste of Home magazine (my mom subscribes). Contributor Barbara Rea says, “My daughter CJ baked a pear pie for us once and I’ve made it several times since then. We like it so much that I’ve considered contributing it to bake sales!” (more…)
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Posted in Recipes, tagged butterscotch, caramel, Cook's Illustrated, Cooking Light, custard, dessert, magazine, pears, pudding, Real Simple, recipe, Sanders, vanilla on 01/13/2009|
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I don’t know about you, but I rarely make recipes from magazines. I’ll sometimes read them for ideas, but that’s usually as far as it gets. The last one I made was months ago (sweet potato ravioli from Cooking Light), and even then, I “doctored” the hell out of it. Magazine recipes always seem 1) overly simplified, with too many shortcuts and prepared ingredients to be good, or 2) too complicated, with a bunch of exotic/ridiculous/unnecessary ingredients/appliances and steps. I prefer cooking blogs because they actually reflect how real people cook. The one exception would be Cook’s Illustrated magazine, because they test the hell out of their (very good) recipes and do all the substitution/altering you might be tempted to do.
Gripes aside, this recipe is adapted from one printed in the 2004 issue of Real Simple. It looks pretty standard; maybe I’ll try it sometime soon, while pears are still in season. It would probably be amazing with some dulce de leche or Sanders butterscotch caramel sauce drizzled over top.
-1/3 c. sugar
-1/4 c. cornstarch
-1/4 tsp. salt
-2 1/2 c. whole milk
-1 1/2 tsp. vanilla
-2 Tbsp. melted unsalted butter
-2 tbsp. unsalted butter
-2 tbsp. sugar
1. In a medium saucepan, combine sugar with cornstarch and salt. Whisk in milk and eggs until well blended. Over medium-high heat, heat the mixture to simmering, whisking constantly; cook for 1 minute. Remove from heat.
2. Whisk in vanilla and 2 tablespoons melted butter. Pour into serving cups and cover with plastic wrap directly on the surface of the pudding. Refrigerate to chill, about 1 hr.
3. Core and slice pears. In a skillet, over medium-high heat, melt 2 tablespoons unsalted butter. Sauté the pears in the butter for 3 minutes. Sprinkle with sugar and cook, stirring, until the sugar turns golden, 3 minutes.
4. Top each dish of pudding with the warm pears; sprinkle with some ground cinnamon.
Photo credit: Real Simple/David Prince
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A simple, deliciously creamy dessert. You can lighten it up by using fat-free half and half, with decent results. I suspect it would also handle sugar substitute fairly well.
Or, live a little!
-2 c. half and half, divided
-1 envelope gelatin (.25 oz)
-1/4 c. sugar
-1 tsp. vanilla
1. Measure 1 cup of the half and half into a bowl and sprinkle over the gelatin, stir it in after a few minutes.
2. Separately, in a small pot, combine the remaining cup of half and half and sugar over med-low heat. Whisk until sugar dissolves, add the vanilla.
3. Take the pot off the heat. Slowly whisk in the gelatin-cream mixture.
4. Pour into 4 cups and refrigerate until set. You can serve in the cups or unmold.
This is especially nice accented with a berry or caramel sauce. You can pour a thin layer in each cup after the custard has somewhat set.
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