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Print this Recipe    Carmen Pears

CARMEN PEARS
Makes 6 servings.

3 firm ripe Bartlett pears
1 1/2 cups sugar
2 cups water
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 envelope unflavored gelatin
1/4 cup cold water
2 cups fresh strawberries
1 to 2 drops of red food coloring
Dash of salt
1 cup heavy cream, whipped
Chopped nuts for garnish
Vanilla Custard

Wash and peel pears. Cut into halves lengthwise and core. Mix 1
cup of the sugar, the water, 1 tablespoon of the lemon juice, and
the vanilla in saucepan. Bring to boiling point. Add pears, cover,
and poach for 20 minutes, or until tender. Do not overcook. Cool
in syrup and chill. Meanwhile, soften gelatin in cold water and
dissolve over hot water. Wash strawberries, hull, mash, and sieve.
Stir in remaining sugar and lemon juice, red food coloring, salt,
and gelatin. Chill until mixture begins to thicken. Fold in
whipped cream. Turn into glass or china bowl. Chill. Arrange
drained pears over the top and sprinkle with chopped nuts. Serve
with Custard. Save pear syrup to use for poaching additional pears
or other fruits or for other uses as in fruit beverages.


Rich Vanilla Custard

1/3 cup sugar
! teaspoon flour
1/8 teaspoon salt
2 whole eggs
1 egg yolk
1/2 cups milk
1 teaspoon vanilla extract

Combine sugar, flour, and salt in top part of double boiler or
saucepan. Add whole eggs and egg yolk. Mix well. Stir in 1/4
cup of the milk. Heat remaining milk only until hot, and add.
Cook over hot, not boiling, water or over very low heat until the
mixture coats a metal spoon, about 5 minutes, stirring constantly.
Stir in vanilla. Cool and chill. Serve over Carmen Pears. Makes
2 cups.

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