Poached Pears With Brandy Custard
|For poached pears|
|Pears||4 , peeled, cored and halved|
|Apple pear juice concentrate||1⁄3 Cup (5.33 tbs)|
|Cinnamon stick||1 Small|
|Water||2 1⁄2 Cup (40 tbs)|
|For brandy custard|
|Egg||1 , slightly beaten|
|Skim milk||1 Cup (16 tbs)|
Place all ingredients except pears in a saucepan.
Cook over medium heat 5 minutes.
Cover and simmer 25 minutes until pears are tender, turning pears often.
Refrigerate pears in their liquid 8 hours or overnight.
To make the brandy custard, combine all ingredients except brandy in a saucepan.
Cook over medium heat until thickened, stirring constantly.
Pour into a bowl, add brandy and stir.
Cover with waxed paper and cool to room temperature.
To Serve: Spoon custard onto 4 dessert plates.
Pears should be at room temperature.
Drain pears on paper towels.
Place 2 halves in each dish on top of custard.
Dust pears with cinnamon or nutmeg.