Wednesday, February 20, 2008

Theme Pear Continues

It seems pears are one of the fruits the purchasers of supermarket produce have decided to stock this winter in Lafayette. Though I cant complain (I would love to see some Meyer Lemons in the bins), I seem to be posting similar types of recipes: pretty little things made out of baked pear slices. They all are easy and quite tasty, which is why I continue to post about them.

This particular recipe I got from the new cookbook I purchased on Saturday. The recipes are quick and each displays the time it takes to prep and the total time it takes to cook. The style of the food is similar to how I cook anyways but the seasonal recipes give me ideas of what I can throw together in no time at all. This dish is listed as a dessert suggestion in the Fall season section. Basically I was hungry and thought it sounded like a great breakfast idea. This recipe is my third great breakfast in a row this week and was simple to assemble (though it took 40 minutes in the oven). I didnt even change anything about the recipe though I may play with it a bit when I make it again. Personally, I think it would be divine with fresh peaches!

Though the real name of the recipe is Pear Custard Pie, I really think it is more of a Baked Pear Custard since it has no crust, so thats what I am calling it!

Baked Pear Custard

1/4 c. melted butter
2 ripe but firm pears
1/3 c. sugar
1/3 c. flour
2 t. vanilla extract
3 large eggs
3/4 c. milk
1/4 t. salt

Preheat the oven to 350. Butter a 9 inch pie pan.

Now really, butter the nine inch pie pan.*

Peel, core, and slice the pears into 1/4 inch thick slices. I cut them down the length of the pear but I think it might be easier and just as pretty to slice them across their width. Arrange the pears in the buttered pie dish.

In a blender, food processor, or by hand combine the rest of the ingredients until they are smooth.

Pour the filling over the pears and bake for 40-45 minutes or until the top is browning.

The original recipe suggests you serve it warm but I think it needs to sit for a few minutes so that it holds its shape a little better. It is a jiggly mess when it first comes out of the oven.

The custard can be sliced but doesnt hold its shape very well so I recommend serving it in a bowl. If you are using this as a dessert, I think a scoop of ice cream and some powdered sugar would make the perfect finishing touches.

The recipe says that it takes 15 minutes to assemble, but I would put it closer to 5 or 10.

*I say this because I failed to read this step and I am currently soaking the pie pan in the sink.


Beverly said...

I laughed at your footnote! I almost never butter my pans simply because I am lazy, and I usually pay the price. Thanks for the warning!

Patricia Scarpin said...

I have that book and love it. This tart looks absolutely beautiful! I love baking with pears, even though I don't do it much.

Toni said...

I've come to love pears. My latest craze is sickle pears, which are small and almost cinnamon-y to the taste.

This tart looks scrumptious! I've made tart tatin before, but never a custard one. It sounds like the breakfast of champions!!

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