Lynette's Champagne Pears with Vanilla Custard Sauce - Candlelight Inn - Red Wing, Minnesota Bed and Breakfast Inn

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USA : Minnesota : Red Wing : Candlelight Inn


Lynette's Champagne Pears with Vanilla Custard Sauce [rate this recipe]
Ingredients: 6 ripe red Anjou pears (or any variety--these are the best) 1/2 cup almonds (any variety) 1/2 cup walnuts 1/2-3/4 cup sugar 1 egg 2 cups champagne or red wine or combination Vanilla custard sauce: 1 pkg. instant vanilla pudding mix 2 cups whole milk 1 cup half and half Prepare pudding as package directs, using 3 cups liquid as indicated above instead of 2 cups milk.
Directions: Pare pears. Cut in half vertically, from stem to blossom end. Using melon baller, scoop out the center core. With small, sharp paring knife, cut out and discard the vein leading to the stem. Then scoop out two more small melon-ball portions of pear on either side of the center and reserve. Cut a thin slice off the bottom of each half so pears will sit evenly in pan. Reserve these slices with other reserved pear. Place all pear halves in large, shallow baking dish. (I use a large oval Pyrex pan). Put reserved pear, egg, 1/4 cup sugar, and both kinds of nuts in the work bowl of a food processor. Using pulses, process until almost smooth. Fill cavities in pears with mixture. Sprinkle remaining sugar over the top of the pears. Pour wine into dish, not covering and not on top of pears. Put into 400º F. oven for 1 hour. When done, let cool slightly. Put into stemmed dessert dish, with a little of the wine sauce. Spoon vanilla custard sauce over top (about 2 Tbsp.) Sprinkle with a few chopped, toasted almonds.

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