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
AUTUMN PEAR / APPLE PUDDING CAKE
This is an easy and popular reciepe, unique if you make it with pears. My family gobbles it up in less time than it takes to make. Great recipe to take to a covered dish gathering.
Provided by Pa. Hiker
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Choose pears or apples, if you pick pears use the ginger, for apples use the cinnamon.
- There are two parts to this recipe, the cake and the topping.
- To make the cake: Lightly grease an 8-inch square or 9-inch round pan.
- Place the fruit in the pan, and sprinkle it with the lemon juice.
- In a medium-sized bowl, cream together the butter, sugar, baking powder, spice, and salt till smooth.
- Beat in the egg, then add the flour alternately with the milk (1/2 cup flour, the milk, remaining 1/2 cup flour), beating after each addition.
- Spoon the batter over the fruit in the pan, spreading it to mostly cover.
- To make the topping: Whisk together the sugar, cornstarch, salt, and spice.
- Sprinkle this mixture over the batter, then carefully pour the hot water over all.
- It will puddle on top; that's OK.
- Bake the cake in a preheated 375°F oven for about 60 minutes, until it's nicely browned on the top.
- Remove it from the oven, and serve warm with vanilla ice cream or whipped cream.
- Yield: 8 to 9 servings.
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