Steamed pear pudding with blueberry sauce

1 servings

Ingredients

Quantity Ingredient
¼ pounds Plus 2 tablespoons unsalted butter
1½ pounds Ripe Bosc pears; (about 3 pears)
¼ cup Fresh lemon juice
1 cup Sugar
5 Eggs
½ cup Heavy cream
⅓ cup Cake flour; sifted
1 teaspoon Vanilla extract
½ teaspoon Ground cinnamon
½ teaspoon Ground ginger
¼ teaspoon Ground cloves

Directions

Butter a 9 by 4-inch ceramic bowl or a 4 cup pudding basin with 2 tablespoons of the butter. Peel, halve, and core pears. Rub with lemon juice to prevent discoloration. Set in a 4 cup glass measure or souffle dish and cover tightly with microwave plastic wrap. Cook at 100 percent for 3 minutes.

Put remaining ingredients, including ¼ pound butter cut into pieces, in the workbowl of a food processor. Remove pears from oven and add them to processor. Blend to a smooth mixture. Pour into prepared bowl. Cover tightly with microwave plastic wrap. Cook at 100 percent for 9 minutes, until set. Remove from oven. Pierce plastic with the tip of a sharp knife and cover top of bowl with a heavy plate; this will keep the pudding hot.

Let stand for 15 minutes.

Unmold pudding onto a serving plate. Serve warm.

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Recipe by: COOKING LIVE SHOW #CL9196 Converted by MM_Buster v2.0l.

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