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Full Online Book HomeLearning KitchenFruit - Pear - Vanilla Pear Custard Kuchen
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Fruit - Pear -  Vanilla Pear Custard Kuchen Post by :alanwh Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3641

Click below to download : Fruit - Pear - Vanilla Pear Custard Kuchen (Format : PDF)

Fruit - Pear - Vanilla Pear Custard Kuchen

1 1/2 cups flour
1/3 cup sugar
3/4 tsp. baking powder
7 tbsp. unsalted butter
1 large egg
1/2 tsp. vanilla

3 ripe Bartlett pears (about 6 oz. each)
1/2 cup reduced fat or regular sour cream
1 large egg
1/4 cup sugar
1 tbsp. flour
1 tsp. vanilla

Grease and flour a 9 or 9 1/2 inch springform pan. Preheat to 350.

Place flour, sugar and baking powder in a mixing bowl. Cut in the butter and mix with a pastry blender until it resembles coarse crumbs. Add egg and vanilla, and stir with a fork until a smooth, well-blended dough forms.

(Food processor method) - place flour, sugar and baking powder in the processor. Process 1 second. Cut up butter, add, and process 3 to 4 seconds, until the mixture resembles coarse crumbs. Break egg over mixture and sprinkle with the nuts. Turn machine on and off a few times until soft dough forms.

Pat dough in the bottom of the prepared springform pan and up the sides about 1 to 1/2 inches.

Filling: Peel pears, core, and slice lengthwise. Scatter fruit over crust. Bake 30 minutes.

Custard: Mix all remaining ingredients with a whisk and blend well. Drizzle over the hot fruit and crust. Shake pan gently to settle the custard. Bake an additional18 to 20 minutes, or until the custard is no longer liquid in the center. Custard should be creamy.

Place pan on a wire rack and allow to cool for 5 minutes. Use a knife around the edges to loosen, then
remove sides of pan. Cool kuchen on rack for 1 hour. Let cool completely before serving. If not serving after 1 hour, refrigerate.

Good cold. Makes 8 to 10 servings.

Variation: Apples (3 medium golden delicious or other aromatic apple) may be used for the pears.

NOTES: Source: Best Baking

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Fruit - Walnut-pear Sour Cream Cake
1 cup broken walnuts 1/3 cup packed brown sugar 1 tsp. ground cinnamon 1/4 cup butter 1/3 cup all-purpose flour 2 medium pears, peeled, cored and sliced (about 2 cups) 2 tsp. lemon juice 1 3/4 cups all-purpose flour 3/4 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup butter, softened 1 cup granulated sugar 1 tsp. vanilla 2 eggs 1 8-ounce carton dairy sour cream 1/2 cup broken walnuts (optional) Preheat oven 350 degrees. Grease a 9-inch springform pan or 9x9x2-inch baking pan. Combine 1 cup nuts, brown sugar, and cinnamon. For topping, cut 1/4 cup butter

Fruit - Pear -  Under-the-sea Salad Fruit - Pear - Under-the-sea Salad

Fruit - Pear -  Under-the-sea Salad
1 pkg. (3 oz.) lime or lemon gelatin 1/4 teas. salt 1 cup boiling water 1 can (1 lb.) pear halves 1 Tabl. lemon juice 6 ounces cream cheese 1/8 teas. ginger Dissolve gelatin and salt in boiling water. Drain pears, measuring 3/4 cup syrup; add water, if necessary. Dice pears and set aside. Add pear syrup and lemon juice to gelatin. Measure 1 1/4 cups into a 1 quart mold. Chill and set, but not firm. Meanwhile, soften cheese until creamy. Gradually add remaining gelatin, blending until smooth. Add ginger. Chill until very thick. Fold in pears. Spoon into mold.