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German Pear Pudding

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Cold Desserts


  • 1/2 c Cake flour
  • 1/4 c Cornstarch
  • 1/2 ts Baking powder
  • 1 c Dry red wine
  • 3/4 c Sugar
  • Grated zest of 1/2 lemon
  • 1/2 ts Ground cinnamon
  • 2 Whole cloves
  • 4 lg Ripe bosc or anjou pears; cored peeled and quartered
  • 1 Egg; separated
  • 2 Egg whites
  • 3 tb Water
  • 1 ts Vanilla extract
  • Whipped cream for garnish


Preheat oven to 375 F degrees. Coat a 9-inch square cake pan with vegetable-oil cooking spray and set aside. Aerate the flour, cornstarch, and baking powder in a bowl with a wire whisk. Transfer to a piece of waxed paper.
Combine the wine, 1/4 cup of the sugar. The lemon zest, cinnamon, and cloves in a medium saucepan and bring to a boil. Slip the pears into the hot liquid, reduce heat, cover, and simmer until the pears are tender, about 10 to 15 minutes. Lift the pears out of the liquid with a slotted spoon, drain, and transfer to the baking pan. Strain 1 cup of the cooking liquid into the pan.
Whip the egg whites in a medium bowl using an electric mixer or wire whisk until whites hold a soft peak. Fold in egg yolk, vanilla, and the remaining 1/2 cup sugar. Sprinkle the flour over the mixture and fold it in. Spread the mixture evenly over the pears.
Bake until the topping springs back lightly and the top is golden, 30 to 35 minutes. Serve warm or cold with a garnish of whipped cream if desired.
Source: from Pears, by Linda West Eckhardt
downloaded from April 8, 1998 The Atlantic magazine online
Notes: A cross between a cake and a pudding, this traditional German dessert is light and luscious. Serve the warm pudding-cake in a dessert dish with a garnish of whipped cream. Posted to MC-Recipe Digest by Mardi Desjardins <> on Apr 09, 1998