|Unflavored gelatin||1⁄4 Ounce (Use 1 Envelope)|
|Egg yolks||4 , well beaten|
|Milk||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Cream||1 Cup (16 tbs) (For Whipping)|
|Vanilla||1 1⁄2 Teaspoon|
|Firm ripe pears||4 Large|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Sugar||3⁄4 Cup (12 tbs) (For Pears)|
|Water||1⁄4 Cup (4 tbs)|
|Curacao||1⁄4 Cup (4 tbs)|
1 In a medium-size saucepan, mix 1/3 cup sugar, gelatin and salt ; stir in egg yolks and milk.
2 Heat slowly, stirring constantly just until gelatin dissolves and the mixture starts to bubble. (Do not boil.) Pour into a medium-size bowl.
3 Place bowl in a pan of ice and water to speed setting.
4 Chill, stirring several times, just until as thick as unbeaten egg white.
5 In a medium-size bowl,beat cream with vanilla until stiff ,while the gelatin mixture chills.
6 Fold into the thickened gelatin mixture; spoon into a 4-cup mold. Chill for several hours, or until firm.
7 Pare the pears, halve and core.
8 In a large frying pan, combine orange juice, 3/4 cup sugar and 1/2 cup water ; heat, stirring constantly to boiling and simmer for 2 minutes.
9 Add pears; heat to boiling again, then simmer, turning carefully several times for 15 minutes, or until tender but still firm enough to hold their shape.
10 Lift from the syrup with a slotted spoon and place in a shallow dish; chill.
11 Measure syrup and add water, if needed, to make 2 cups. Return to the pan and reheat to boiling.
12 In a cup, blend cornstarch with 1/2 cup water until smooth; stir into the boiling syrup.
13 Cook, stirring constantly, until the sauce thickens and boils for 3 minutes.
14 Pour into a bowl; stir in Curacao and chill.
15 When ready to serve, loosen dessert around the edge with a knife; dip the mold very quickly in and out of hot water and invert into a shallow serving bowl.
16 Stand pears around the dessert in the bowl; spoon part of the orange sauce over the pears.
17 Garnish the dessert with whipped cream and chopped pistachio nuts.(optional) Serve with the remaining sauce.
Calories 921 Calories from Fat 266
% Daily Value*
Total Fat 29 g44.8%
Saturated Fat 18.4 g91.8%
Trans Fat 0 g
Cholesterol 280.5 mg93.5%
Sodium 232.2 mg9.7%
Total Carbohydrates 150 g50.1%
Dietary Fiber 7.4 g29.5%
Sugars 103.6 g
Protein 10 g20.4%
Vitamin A 12.9% Vitamin C 93.6%
Calcium 30.4% Iron 6%
*Based on a 2000 Calorie diet