Ingrients & Directions

4 Northwest Bosc Pears
4 c Water
1 c Sugar
2 ts Grated orange peel; divided
1 Cinnamon stick
3 tb Sugar
4 ts Cornstarch
1 c Milk
1 Egg; beaten

1 1/2 c Vanilla cookie crumbs
1/2 c Chopped nuts
1/2 c Butter or margarine;
-softened to room

1 tb Cornstarch
1 c Reserved poaching syrup.

Leaving stem intact, pare skin from pears and cut out core from
blossom end. Beginning 1-inch from stem, cut lengthwise slashes,
cutting through to center of pear. Combine water, sugar, 1 tablespoon
orange peel and cinnamon stick in large saucepan; bring to boil. Add
pears and gently simmer 8 to 10 minutes or until pears are tender.
Drain pears, reserving 1 cup syrup for glaze (optional). Combine
sugar, cornstarch and remaining orange peel in saucepan; stir in milk
and bring to boil over medium heat. Stir small amount of hot mixture
into egg; return egg mixture to milk mixture. Cook and stir until
thickened. Cool. Pour about 1/4 cup into bottom of each prepared tart
shell. Place one pear on each tart; brush with Orange Glaze.

Cookie Tart Shells Blend together ingredients and press into 4-inch
tart pans with removable bottoms. Bake 375 degrees F. 10 minutes or
until golden. Cool. Makes four 4-inch tart shells.

Orange Glaze

Blend cornstarch and syrup and bring to boil over medium heat, cook
and stir until thickened. Makes 1 cup.

Quantity: Serves 4.

Always be sure to use ripe pears.

Per serving: 2496 Calories (kcal); 145g Total Fat; (50% calories from
fat); 27g Protein; 293g Carbohydrate; 469mg Cholesterol; 1156mg
Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0
Fruit; 27 1/2 Fat; 16 Other Carbohydrates

1 servings