FRENCH PEAR PUDDING
From a low GI Cookbook. Times are estimated. Note 1 - Try using chopped dried pear instead of the sultanas to further reduce the GI value. Note 2 - You can use a low-calorie sweetener suitable for cooking instead of the sugar and this will slightly reduce the energy content, carbohydrate content and GI value of the finished dish. Given a low GI rating.
Provided by ImPat
Categories Dessert
Time 30m
Yield 4 pear puddings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180C (350F/Gas 4).
- Lightly spray 4 x 1 cup (250ml/8floz) capacity non-stick muffin holes with canola oil spray.
- Put pear slices and lemon juice into a bowl and mix to combine and then layer the pear slices and sultanas into the muffin holes.
- Whisk together the flour, sugar, eggs, vanilla and milk and pour over the pears and bake for 20 to 25 minutes or until set.
Nutrition Facts : Calories 235.2, Fat 3.4, SaturatedFat 1.3, Cholesterol 96.8, Sodium 71.3, Carbohydrate 44.5, Fiber 4.2, Sugar 24.9, Protein 8
FRENCH TOAST BREAD PUDDING WITH SPICED PEARS
Instead of making French toast slice by slice, assemble it bread pudding-style the night before. When you wake up, slide the dish in a cold oven, turn it on (so the dish heats up without cracking), take your shower, dress for skiing, whatever. When you're done, breakfast will be ready.
Provided by Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- The night before, make the French toast: smear the butter over the bottom and sides of a 13 by 9 by 2-inch baking dish or other shallow 2-quart baking dish. Tear the bread into small pieces and scatter in the dish.
- In a large measuring cup or small bowl, whisk the eggs and sugar until light. Add the milk and vanilla and whisk well. Pour over the bread evenly. Tamp down the bread with a spoon or spatula to submerge each piece in egg mixture. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.
- The next morning, remove the dish and slide it into a cold oven with the foil on. Turn oven on to 350 degrees F. After 25 minutes, gently pull off and discard the foil. Continue to bake until pudding is puffed and golden brown, about 20 more minutes.
- In the meantime, prepare the spiced pears: melt butter in a wide frying pan (preferably nonstick) over medium-high heat then add the pears. Stir until pears are coated well with butter, then sprinkle sugar, cinnamon, and a good pinch of fresh nutmeg; continue to cook about 3 minutes until pears begin to soften. Pour in 1/4 cup of maple syrup; cook until bubbly then remove from heat.
- To serve, spoon bread pudding onto plates and top with spiced pears. Pass additional maple syrup at the table.
FRENCH TOAST BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees.
- Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
- In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
- Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
- With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
STICKY TOFFEE PEAR PUDDING
A lighter version of sticky toffee pudding, rich with dates and spices, and the juicy texture of poached pears, this vegan dessert is sure to please a crowd
Provided by Cassie Best
Categories Dessert
Time 1h15m
Number Of Ingredients 16
Steps:
- Peel the pears and cut the bottom off each to give a flat base - cut them to a height that will fit snugly in your tin. Use a melon baller or small knife to cut out the pips from the base. Roughly chop the pear scraps, discarding the pips, and set aside. Tip the sugar, cinnamon, star anise, cloves, zests and 600ml water into a saucepan large enough to fit all the pears. Bring to the boil, then simmer until the sugar has dissolved. Add the pears, cover with a lid or a piece of baking parchment, and poach gently for 15 mins until a knife easily slides into a pear. Leave to cool in the liquid.
- Now make the sponge. Put the dates and linseeds in a saucepan and add the almond milk. Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Pour into a food processer and blitz until smooth. Add the oil and blend again, then scrape into a bowl and set aside to cool a little. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin (a loose -bottomed one if possible) with a strip of baking parchment.
- Put the dry ingredients in a large mixing bowl with 1/ 2 tsp salt. Mix well, breaking up any lumps of sugar with your fingers, and shaking the bowl a few times to encourage any remaining lumps to come to the surface. Add the date and oil mixture, and stir well. Fold in the chopped pear scraps. Scrape the cake mixture into the tin, then nestle in the pears, standing straight up, so that the bottom halves are covered. Bake for 35-40 mins until the cake is cooked through. Insert a skewer to the centre to check - it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven and bake for 10 mins more, then check again.
- Meanwhile, bring the pear poaching liquid back to the boil and simmer until reduced to a glossy syrup. When the pudding is cooked, cool for 5-10 mins, then brush all over with the syrup, saving a little extra to serve alongside, with vegan ice cream, if you like.
Nutrition Facts : Calories 646 calories, Fat 27 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 75 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
PEAR TARTE TATIN
Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
- Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
- Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
- Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
- When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
- Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.
Nutrition Facts : Calories 429 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
BAKED PEAR PUDDING
I have not made this but thought it looked interesting (for those of us that like pears that is). It is from our local TV guide from a column called the Chopping Block by Philomena Corradeno
Provided by Bergy
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain and chop the pears, 1/2" chunks, reserve 1 cup of syrup.
- Toss together the nuts, cinnamon, pears& biscuit mix.
- Place this mixture in a shallow baking dish.
- in a saucepan combine the pear syrup, brown sugar& butter.
- Heat to boiling, add lemon zest and lemon juice.
- Pour over the pears in the baking dish.
- Bake in 375F oven for 30 minutes serve warm.
Nutrition Facts : Calories 396.9, Fat 14.8, SaturatedFat 5.4, Cholesterol 15.9, Sodium 497.2, Carbohydrate 64.9, Fiber 3.3, Sugar 43.4, Protein 4.2
PEAR BREAD PUDDING
Bread pudding with a little more style. Pear brandy lends a special touch. The bread pudding is poached in a water bath to seal in moisture.
Provided by puella_mea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
- In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
- Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
- Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
- Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 86.5 g, Cholesterol 206.1 mg, Fat 30.8 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 17.1 g, Sodium 859.2 mg, Sugar 33.3 g
PUDDING AU CHOMEUR (FRENCH CANADIAN POOR MAN'S PUDDING)
This is a traditional french-Canadian dessert that was made during the depression era. The ingredients are simple and were cheap and it is one of those staple desserts in french-canadian homes. I got this recipe online a while back. I did a search for it when I was craving this dessert I had when I was young. I tried it and it tatsted just as I remembered it. Delicious and sweet as with all french-canadian desserts.
Provided by queenbeatrice
Categories Low Protein
Time 1h10m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl sift flour and baking powder together.
- In another bowl, cream butter and sugar and add vanilla.
- then slowly add the milk and flour mixture in alternating 1/4 cup increments until all together and smooth.
- Spread in a buttered baking dish.
- For the sauce: In a sauce pan, mix all the sauce ingredients together and bring to a boil.
- Boil for a few seconds and then pour over the cake batter (do not mix).
- Bake in a 325 preheated oven for 45 minute.
CARAMEL PEAR PUDDING
Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner whenever I serve it. It's nice to have a tempting fall cake that puts the season's best pears to excellent use. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to at 375°. In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish. , In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, for 45-50 minutes. Serve warm, with ice cream or whipped cream if desired.
Nutrition Facts : Calories 359 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 223mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 3g fiber), Protein 3g protein.
FRENCH QUARTER BREAD PUDDING
Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
Provided by SANTACRUZ
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
- In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
- Bake in preheated oven for 60 minutes, until golden. Serve warm.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 63.6 g, Cholesterol 114.5 mg, Fat 23.6 g, Fiber 2.2 g, Protein 11.9 g, SaturatedFat 11.3 g, Sodium 420.3 mg, Sugar 28.8 g
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