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Baked Pear Pudding
10 Pears; peeled, quartered, and tossed with 2 T lemon juice to prevent oxidation
1 1/3 c Milk
2/3 c Heavy cream
1 c Sugar
2/3 c Flour
4 lg Eggs
1 1/2 ts Vanilla
2 tb Butter
2 tb Confectioners sugar
Maple syrup as an accompaniment
In a buttered 2-1/2 quart casserole, arrange the pears decoratively.
Blend milk, cream, 2/3 C of the sugar, flour, eggs, and vanilla until
batter is just combined. Pour over the pears; sprinkle with the
remaining 1/3 C sugar, and dot with the butter.
Bake in upper over, 425 degrees, for 50 minutes or until the top is
golden and the pudding is set. Sift confectioners' sugar over it.
Serve warm or at room temperature (but store in 'fridge!).
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