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Carmen Pears


  • 3 firm ripe Bartlett pears
  • 1 1/2 cup 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

Makes 6 servings.. 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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