dessert - pudding, banana, cinnamon sauce
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Simple Pear Compote
If you are using a commercial vanilla pudding that uses natural vanilla, then this is the easiest pudding to make. Just follow the instructions and use a puree wand (hand held blender) to whir in a ripe, mashed banana. Or use my recipe for Vanilla Pudding:
4 servings
4 ripe pears such as Bartlett or other cooking pear
a little water
100 g. sugar
1/2 cinnamon stick
Pare the pears and cut into quarters. Remove the core and dice into bite sized pieces. Place in a heavy pot, add the cinnamon the sugar and just enough water to barely half cover the pears. Cover and allow to gently cook until they are soft and a thin syrup has formed. Remove the cinnamon stick.
If you prefer it thicker, remove the pears with a slotted spoon and simmer the syrup until it is reduced. If you prefer more liquid add more water and the same amount of sugar. Simmer uncovered several minutes until it begins to thicken.
Pour over pears and allow to sit covered until cooled a little. Serve warm with walnut sauce and a little slice of fresh cream cheese, or mild goat cheese.
Of course, these also taste good by themselves with just a little of the syrup!
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant