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
We can track the history of written recipes back into the far past, at least as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, generally, these old records were just primitive hieroglyphic recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to food historians is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius created a number of documents detailing recipes cooked by the Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. This early Roman chef tells us how the Roman cooks were skilled in the use of a wide range of aromatic flavors, including some familiar names such as thyme, mint and parsley. For the next few years, the rich families of Wesstern Europe competed to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the nineteenth century that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and writing down the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking publications are in great demand, as a result of higher levels of literacy, people having more leisure time and having more money to spend. The introduction of the TV brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Pear Bread Pudding With Muscat Sauce recipe.
