Poached pears combined with a creamy custard make an elegant dessert to serve after a special Easter dinner.
Glistening pears are gently poached in an orange-flavored syrup and when tender are capped with a smooth almond-flavored custard sauce. Sliced almonds are sprinkled over the top to add the finishing touch.
ALMOND CUSTARD PEARS
2 cups water
1 1/4 cups sugar
1/2 cup orange juice
2 teaspoons grated orange zest
4 large pears, peeled, cored and cut into halves
2 tablespoons flour
3/4 cup half and half
1/2 teaspoon almond extract
1/4 cup sliced almonds
Combine water, 1 cup sugar, orange juice and zest in medium saucepan. Heat to boiling. Add pear halves, a few at time, and simmer gently about 10 minutes or until tender. Drain well and place in baking dish.
Boil poaching syrup until reduced to 3/4 cup. Beat eggs with remaining sugar, flour and salt. Add half and half and reduced syrup. Cook and stir over low heat about 5 minutes or until thickened. Stir in almond extract. Pour over pears. Sprinkle with almonds. Makes 8 servings.