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FareShare Gazette Recipes -- November 2006 - W's


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Winter Pear Tart

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* Exported from MasterCook *

Winter Pear Tart

Recipe By : Little Winter Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-11 Nov 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large beurre bosc pears
[about 600 grams or 1 1/4 pounds]
75 milliliters white wine -- (2 1/2 fluid ounces)
60 grams caster sugar -- (1/4 cup; 2 ounces)
[very finely granulated sugar]
225 milliliters milk -- (7 fluid ounces)
3 eggs
2 teaspoons vanilla extract -- (10 mL)
75 grams all-purpose flour -- (2 1/2 ounces)
Sifted icing (powdered) sugar -- to dust

Peel and core the pears; cut them into 12 slices each. Place in a large
bowl and pour in the combined white wine and caster sugar. Stir gently and
set aside for 1 hour. Do not leave any longer or the pears will turn brown.

Preheat the oven to 180C (350F/Gas 4). Grease a shallow, round 1.25-liter
(1 1/2-quart) ovenproof dish.

Remove the pear slices from the syrup; spread them evenly over the base of
the dish.

Pour the syrup into the bowl of a food processor. With the motor running,
add the milk, eggs, vanilla and flour. Process until smooth then pour the
mixture over the pears.

Bake for 50 minutes or until the tart is puffed and golden on top. Sprinkle
the sifted icing sugar liberally over the top.

Serve hot or warm with thick cream or ice cream.

Serves 4 to 6.

Preparation time: 20 minutes plus 1 hour marinating.
Total cooking time: 50 minutes.

From Little Winter Cookbook; Murdoch Books; 1998. ISBN: 0 86411 712 4.
MC format by Hallie. Untried.

Hallie's Notes: This recipe is in one of those little, almost a pamphlet, 
cookbooks. It looks relatively easy to make. While bosc or winter pears are 
called for, if you can't get them I wouldn't hesitate to try it with Anjou 
or even Bartlett pears.

Contributed to the FareShare Gazette by Hallie; 29 November 2006.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 119 Calories; 4g Fat (33.0% calories from 
fat); 6g Protein; 12g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 55mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

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