Sunday, December 30, 2007

"O.K. everyone, it's time to pair off. Let's square dance." Now, don't get me wrong, Cadice and I made a nice pair on the dance floor, but, I never really understood the relevance of square dance to my freshman academic career. Especially in an all girls gym class. Wouldn't it have made more sense for us to sit around a break-room eating lean cuisine while we judged the school secretaries style of parenting and watched passions? I mean, THAT would have prepared me for real life. Now, here is a better pear than Candy and I ever made. Courtesy of Ina Garten....we just love her! Oh and one more thing, this would be excellent with berries if you don't want to use pears!

1 tablespoon unsalted butter at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra large eggs at room temperature
6 tablespoons all purpose flour
1 1/2 cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy, such as Poire William
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar

Preheat oven to 375 degrees. Butter a 10 x 1 1/2 inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar. Beat the eggs and the 1/3 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.

Meanwhile peel, quarter, core and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature. sprinkled with confectioners' sugar.

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