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Baked Cinnamon Pear Pudding with Cognac and Cream Recipe

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This recipe for Baked Cinnamon Pear Pudding with Cognac and Cream, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c raisins
1/2 c cognac
1/4 dried pears, finely chopped
1/4 c dried apricots, finely chopped
5 tbsp butter
5 medium-firm but ripe pears, peeled, cored and cut into 1 inch pieces
1 c sugar
2 tbsp lemon peel, grated
2 tbsp water
3 3/4 c flour
1 tbsp pus1/2 tsp cinnamon
1 tbsp baking powder
1 3/4 tsp salt
1 1/2 tsp ground ginger
1 tsp ground allspice
3/4 tsp baking soda
1/2 tsp ground cloves
3/4 c butter, room temperature
1 1/2 c dark brown sugar, firmly packed
3 eggs, room temperature
1 1/2 c buttermilk, room temperature
1 c almonds, chopped blanched toasted
Assorted fresh fruits
1/3 c Cognac
Sweetened whipped cream flavored with Cognac

Directions:
Directions:
Mix first 4 ingredients in small bowl. Cover and let stand at least 4 hours or overnight. Drain and set aside. Melt 5 tablespoons butter in heavy large skillet over high heat. Add pears and cook until golden brown, stirring frequently, about 10 minutes. Add 1 cup sugar and cook until sugar turns golden brown, stirring frequently, about 10 minutes. Mix in lemon peel. Remove pan from heat. Mix in 2 tablespoons water. Cool slightly. Puree 1/4 of pear mixture in processor. Set caramelized pears and puree aside. Preheat oven to 350. Grease and flour 14 cup bundt pan. Stir 3 3/4 cups flour with next 7 ingredients into medium bowl. Using electric mixer, cream 3/4 cup butter in large bowl until light. Add brown sugar and beat until very light and fluffy. Beat in eggs 1 at a time, blending well after each addition. Beat in pear puree. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients; do not overmix. Fold in pears along with their liquid, dried fruit and nuts. Transfer batter to prepared pan. Bake 1 hour. Reduce heat to 325 . Bake until tester inserted 1 inch from rim of pan comes out clean and center of pudding is moist, about 1 hour. Cool pudding in pan on rack 5 minutes. Invert onto plate and cool completely. Surround pudding with assorted fresh fruits if desired. Heat 1/3 cup Cognac in heavy small saucepan. Ignite with match. Pour over pudding. Serve immediately with whipped cream.

Personal Notes:
Personal Notes:
This is a great cake. Tom made for a New Year's Eve meal.

 

 

 

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