Re: [CH] Need a Pear Recipe
Inagaddadavida, Baby (raelsixfour@home.com)
Wed, 8 Aug 2001 21:49:37 -0600
>I need a recipe that uses a lot of pears. I've got a BIG
>pear tree that usually does not produce much here in TX but
>now has several thousand big pears on it (I just put in a
>deep well this spring). Now I need to find some uses for
>them.
>
>BTW, I retired March 15 and have been off list until now
>whilst doing world traveling. But as a seven year member
>of CHlist, I'm back and rarin to roar.
>
>Rael and Doug, youse guys still here?
Brother Tom! Off world (wirld?) traveling and didn't bring along
Monk Rael as your spiritual advisor? shame....
As for pears off the top of my head (what?), the only recipe I can
think of is a pear tart from a cookbook by Marcella Hazan. It's a
really tasty dessert, and pretty damned easy to whip up. I suppose I
should put it into mastercook, so...give me a minute...hum if you
desire...
<hmmmmmm>
ah, okay...ahem:
{ Exported from MasterCook Mac }
A Farm Wife's Fresh Pear Tart
Recipe By: Marcella Hazan
Serving Size: 6
Preparation Time: 0:00
Categories: Desserts
Amount Measure Ingredient Preparation Method
2 whole eggs
1/4 cup milk
1 cup granulated sugar
salt
1 1/2 cups all-purpose flour
2 pounds fresh pears
9-inch round cake pan
butter for greasing pan/dotting tart
1/2 cup dry, unflavored bread crumbs
optional 1 dozen cloves
1. Preheat oven to 375-degrees F.
2. Beat the eggs and milk together in a bowl. Add the sugar and a
tiny pinch salt, and continue to beat. Add the flour, mixing it in
thoroughly to produce a compact cake batter.
3. Peel the pears, cut them lengthwise in two, scoop out the seeds
and core, then cut them in to thin slices about 1 inch wide. Add
them to the batter in the bowl, distributing the evenly.
4 Smear the pan generously with butter, spinkle lightly with bread
crumbs, then turn the pan over and give it a sharp rap against the
counter to shake loose excess crumbs.
5. Put the batter into the pan, leveling it off with the back of a
spoon or a spatula. Make numerous small hollows on top with a
fingertip and fill them with little bits of butter. Stud with the
optional cloves, distributing them at random, but apart. Place the
pan in the upper third of the preheated oven and bake for 50
mminutes, or until the top has become lightly colored.
6. While it is still lukewarm, carefully loosen the tart from the
bottom of the pan, lift it with spatulas, and transfer to a platter.
It is very nice served while still a little warm, or at room
temperature.
-----
Notes: RAEL NOTES:
1. I've never tried w/the whole cloves; have used about 1/4 tsp
ground, added to the batter. Nice.
2. I use a springform pan rather than a tart pan cuz I ain't got a
tart pan. Works just dandy-o.
3. This tart holds up nicely for a good 3 days. Gets leaky after
that. Gross.
4. Haven't tried it w/some chile added to the batter, but if the
sugar was increased a bit as well as the addition of chile powder, it
may be good.
5. Note that this tart is not overly sweet. IMO, that is a good
thing. If your pears are ripe, that's all you need.
6. You may think you don't have enough batter and/or you've too many
pears. It ain't so; this is how the recipe works. Trust the Force,
Luke.
Per serving (excluding unknown items): 363 Calories; 3g Fat (7%
calories from fat); 6g Protein; 81g Carbohydrate; 73mg Cholesterol;
27mg Sodium
Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Fruit; 2
Other Carbohydrates
_____
Personally, if I had a plethora of pears to play with (hmmm...pear
Twister?), I'd whip up some pear salsa. Probably the pears w/some
mint, a bit of garlic, some tomato, not much onion (maybe green), and
some roasted red/yellow bell peppers. Then again, that may taste
like crap. I've been known to think up some sucky recipes. My
blueberry sauce for pork comes to mind immediately. Naaaaasty,
baby...
Anywho...
Peace, Hendrix, and Chiles.......
Rael64