PEARS BAKED IN CREAM from Martha Stewart

PEARS BAKED IN CREAM

a favorite from Martha Stewart's QUICK COOK



This has become a favorite dessert amongst family and friends.
It can be done at the last minute with very little prep time and the ingredient list is minimal, but the results are over the top!

2 tablespoons (1/4 stick) unsalted butter

2 tablespoons sugar

2 Bosc or Bartlett peaars, unpeeled,

   halved and cored

1/2 cup heavy cream

1.  Preheat oven to 400°.  Butter a shallow baking dish with 1 tablespoon butter and sprinkle 1 tablespoon sugar and dot with butter.

2.  Put the pears, cut side down, in the dish.  Sprinkle with remaining sugar and dot with butter.

3.  Bake for 10 minutes.  Pour the cream over the pears and return to the oven for 20 minutes more.   Serve warm.

I have substituted plums and peaches with equally tastey results.

I served it in my crystal compotes at this tea 

this week, view here

My pleasure to join with others @ Foodie Friday



T hank you for knocking on my door and stopping in for a visit. Do sit a spell and warm your toes by the fire and your fingers cupping your favorite tea. I hope you had a wonderful time with family and friends and had time to count your blessings.







THE LIGHTER SIDE

The New Year brings a renewed sense of starting fresh, for me. After a busy, bustling social season, with lots of friends and festivities the thought of getting back into routine feels reassuring to me, that there is a season for everything. I definitely enjoyed every sip and extravagant tasty morsel and don’t regret a one. Now its time to get on to the lighter side of life again, with an eye to sunny days when I might like to wear fewer layers and look a little lighter too.

Tea has wonderful healthy properties and there are so many ways to enjoy it, besides the comforting brew. I would like to share a dessert recipe with you that my guests have enjoyed. I don’t believe in denying oneself of dessert.

RED TEA PANNA COTTA

This is a creamy dessert that is satisfying without being at all heavy. I use pink depression glass teacups as my moulds.

¼ CUP berry-flavoured red tea, cooled  (for gelatin mixture
 3 1/2 TSP gelatin powder


3 1/2 CUPS 18% cream


3/4 TSP icing sugar


1/3 CUP berry-flavoured red tea, cooled  (for cream mixture)


Marinate ½ PINT raspberries in


¼ CUP berry-flavoured red tea, cooled


2 TSP sugar



Place ¼ CUP berry-flavoured red tea, cooled, in a small bowl and sprinkle with gelatin powder. Let stand for 5 minutes.



Heat the cream, icing sugar and remaining red tea in a medium saucepan over medium-low heat until warm. Stir ¼ Cup of warm mixture into the softened gelatin, then add back into the saucepan. Gently warm the mixture for 4 minutes, stirring occasionally.
 

Lightly oil eight ½ cup moulds. Pour mixture into moulds and refrigerate for 6 hours or overnight.



Dissolve sugar in remaining red tea and marinate washed and dried raspberries.


Top each mould or teacup with a few berries and syrup and a sprig of fresh mint, if you have on hand.


Note: Tea should be well steeped for full flavour, but not bitter.

Serving a simple dessert in an unconventional way adds to the ambience of an evening.

T his is one way I “KISS,” my hostessing. Keeping It Simple and Stylish, your unique style of course.

D o give it a try and let me know how you made it, Keeping It Simple and Stylish.