Ingredients
2 tbsp currants
1 large ripe pear, halved, cored, pa
1/4 cup muscat wine
4 slice white bread, trimmed and
1 1/2 cup milk, scalded
6 egg yolks, lightly beaten
1/3 cup sugar
Directions
makes 6 servings butter for molds Muscat sauce (recipe follows)
Preheat oven to 350 degrees. In small bowl, combine currants, pear,
and wine.
Let stand 30 minutes. Place bread cubes in bowl; pour scalded milk
over bread; let stand 10 minutes. Add egg yolks, sugar, and pear
mixture. Divide among 6 well-buttered individual ramekins or custard
cups. Place in roasting pan on open rack; pour boiling water into pan
to come halfway up sides of molds.
Bake in preheated oven for 40 minutes, until the tip of a knife
inserted between center and edge of pudding comes out clean. Let
stand 5 minutes before unmolding, or chill before unmolding. Serve
with Muscat sauce.
Muscat Sauce 1 c milk 1 c light cream 1 3 inch strip lemon zest 6 egg
yolks 1/3 c sugar 1/4 c Muscat wine In small heavy saucepan, brin
milk, cream, and lemon zest to boil. Remove from heat; let stand 5
minutes. Meanwhile, in small bowl, combine egg yolks and sugar; beat
until well blended. Remove lemon zest from milk mixture.
Gradually pour milk mixture into yolks, stirring constantly with wire
whisk. Return mixture to saucepan. Cook over low heat, stirring
constantly with wooden spoon, until sauce thickens enough to coat
spoon. Do not boil. Immediately remove from heat; pour through fine
strainer into small bowl; let cool. Stir in Muscat.
Serve at once or place plastic wrap directly on sauce and
refrigerate.
Servings: 6 servings
Pear Bread Pudding With Muscat Sauce Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Pear
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into history, in truth as far as the Egyptians, and possibly even further. Interesting though that is, these, old cook books were just simple hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to academics are some clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Closer to modern times, there were two interesting cookery books from the 1300s ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that is popular today, but instead recipes for the types of meals on the tables of the rich people of the time. During the next few hundred years, the rich and powerful families of Europe tried to lay on the best banquets, and consequentially chefs and their recipe collections were much in demand. However, it wasn`t until the 19th century that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brings us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Pear Bread Pudding With Muscat Sauce recipe.
