"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Raspberry Pears, by Elizabeth Hansen, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 8oz. package cream cheese 1 large can pear halves 1/2 cup powdered sugar 1 bag frozen raspberries 1 tsp. corn starch
Heat raspberries in pan until warm. Add corn starch to thicken sauce. When thickened place in refrigerator to cool. In bowl mix package of cream cheese and powdered sugar to taste, but not too sweet. Fill each pear half with cream cheese mixture and then top with raspberry sauce.
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