Ingredients

Fruit Filling

• Four Ripe Pears
• 1 Cup Chopped Pecans
• 3 Tablespoons Sugar
• 1 Tablespoon Cinnamon

Coffee Cake

• 2 Large Eggs
• 2 Cups Sour Cream (or Creme Fraiche or Yoghurt)
• 1 Tablespoon Vanilla Extract
• 8 Ounces Unsalted Butter At Room Temperature
• 1 Tablespoon Finely Chopped Lemon Peel
• 1 Tablespoon Baking Powder
• Dash Of Salt
• 2 Cups Granulated Sugar
• 3 Cups All-Purpose Flour

Preparation time
40 minutes

Preparation
Prepare your pan by buttering either a 10″ cake pan, or a 10″ bundt pan.

To prepare the filling, peel and core the pears. Cut the fruit into 1/2 inch dice. Mix together with the rest of the topping ingredients, and set aside.

Preheat oven to 350 degrees F. Mix together the eggs and sour cream with the vanilla extract. In a large mixing bowl, beat the butter and lemon zest until light and fluffy. Add the sugar and continue beating another 3 to 4 minutes. Add the egg mixture, and on low speed mix well with the butter mixture.

Add the flour, baking powder and salt, and mix just until it is combined. Pour half the mixture into your prepared pan, and spread the filling mixture over top. Pour the rest of the batter over the filling and carefully spread evenly. Bake for about 1 hour, or until a cake tester comes out clean. Serve either warm, or at room temperature.

Serves 4

Ingredients

• 1-1/4 c. sugar
• 4 eggs
• 1 – 14.5 oz. can evaporated milk, undiluted
• 1/2 c. heavy cream
• 1 t clear vanilla extract

Preparation time (incl. waiting time)
60 minutes

Preparation
Preheat oven to 350 degrees F (175 C).

Spread 1/2 cup sugar evenly over the bottom of an 8″ round baking dish. Heat the dish in the oven for 30-35 minutes, or until sugar is melted to a golden-brown syrup. Remove from the oven and let cool until hardened.

Meanwhile, beat eggs well with a mixer in a medium bowl. Add remaining 3/4 cup of sugar, the evaporated milk, cream, 1 cup of water, and the vanilla extract. Make sure sugar is dissolved.

Pour mixture into the prepared baking dish. Place this dish in a shallow pan, and pour hot water to the 1″ level around dish. Bake for about 1 hour, or until knife inserted in the center of custard comes out clean. Refrigerate until well chilled.

Serves: 4-6

Ingredients

• 2 large pears
• 3/4 cup whipping cream
• 3/4 cup milk
• 2 eggs
• 1/3 cup sugar
• 4 pinches of cinnamon
• 2 tablespoon butter

Preparation time
15 minutes

Preparation
First peel the pears and cut them half, remove seeds and slice them. Put the sliced pears in a saucepan with 2 tablespoons of sugar. Cook over low heat until tender. Preheat oven at 300 degrees. With butter grease some individual serving bowls (oven proof).

In a mixing bowl, stir eggs, milk, whipping cream and cinnamon. Pour mixture into each bowl and Place a couple pear slices in each bowl. Bake for 1 hour. Serve warm.

Serves: 4

Ingredients

For the cream

• 40 cl milk
• 3 egg yolks
• 90g sugar
• 50g flour
• 1 vanilla bean
• optional: 100g dark chocolate

For the puffs

• 75g flour
• 60g butter
• 2 eggs
• 10cl water
• 5cl milk
• 1 tsp sugar
• 1 pinch salt

Preparation time
35 minutes

Preparation
To make the cream: put the milk, the split vanilla bean (and the grated chocolate if desired) in a pot and bring to a boil. During that time, put the egg yolks and the sugar in a bowl, and whip for about 5 minutes (until smooth and almost white in color). Add the flour, and mix again until smooth. Slowly pour the boiling-hot milk while stirring until smooth. Put the mix back in the pot, put the pot on medium heat, and stir constantly until the cream boils. At first boil, take the cream out of the heat and let it cool.

To make the puffs: Put water, milk and butter (cut in pieces) in a pot. Add the sugar and the salt, and bring to a boil while stirring constantly. Take out of the heat and slowly add the flour, while stirring, until the dough is smooth. Put the pot back on the heat and stir constantly for about one minute, then take out of the heat. Add the eggs one by one, stirring constantly until the dough is smooth. Pre-heat the oven at 220 C (430 F). Put the dough in a pastry pocket, and make 3cm-wide puffs, separated 4cm from each other, on a pastry sheet. Bake for 15 to 20 minutes, until the puffs are brown and puffed.

To stuff the puffs: when the puffs and the cream have cooled, put the cream in a pastry pocket and fill the puffs with the cream.

Serves: 6

Ingredients
Poached Pears

• 1 cup sugar
• 3 cups white wine or white grape juice
• 3 cups water
• Zest of 1 orange, in 1 by 3-inch strips
• 1 cinnamon stick
• 8 whole cloves
• 2 teaspoons vanilla extract
• 6 slightly underripe Bosc pears, peeled and cored, with stems intact

Chocolate Sauce

• 1/3 cup heavy cream
• 1/3 cup Fra Angelico liqueur
• 1/4 cup sugar
• Pinch of salt
• 8 ounces shaved semisweet chocolate or chocolate chips

• 1 1/2 cups vanilla ice cream or low-fat frozen yogurt, softened, for serving

Preparation time
35 minutes

Preparation
This classic French recipe stands a poached pear in ice cream topped with chocolate sauce like a sundae. A low-fat frozen yogurt can also be used. Use a tall, elegantly shaped, and long-stemmed poaching pear like the Bosc.

To make the poached pears, combine all the ingredients except the pears in a nonaluminum Dutch oven or soup pot. Bring to a boil, stirring to dissolve the sugar. Add the peeled pears, stem side up, and simmer for 20 minutes, or until the pears are just tender. (Ripe pears will cook much quicker.) Remove the pears from the poaching liquid with a slotted spoon and regfrigerate for at least 2 hours. The poaching liquid can be stored and reused.

To make the chocolate sauce, bring the cream, liqueur, sugar, and salt to a boil in a saucepan. Remove from heat, add the chocolate, and cover. After 3 minutes, blend in the chocolate until the sauce is smooth. (The sauce can be prepared several days ahead and chilled.)

To assemble, warm the chocolate sauce, if chilled, over low heat or in a double boiler. If it is too thick, add a few drops of cream. Place a large spoonful of vanilla ice cream in each dessert cup. Stand a chilled pear in the ice cream and spoon the warm chocolate sauce over the pears. Serve immediately.

Serves 6

Ingredients

• 1-1/4 cups milk
• 1/2 cup heavy cream
• 1/2 cup pumpkin puree
• 1/2 teaspoon cinnamon
• 4 tablespoons molasses
• 3 whole eggs
• 5 egg yolks
• 1/3 cup granulated sugar
• 3/4 cup (packed) light brown sugar

Preparation time
20 minutes

Preparation
Heat the milk, cream, pumpkin puree, cinnamon and molasses over low heat until very hot, but not boiling. Combine the eggs, egg yolks and granulated sugar in a stainless steel mixing bowl or the top of a double boiler. Pour the hot milk mixture into the egg mixture a little at a time, whipping constantly.

Place the mixing bowl over a pot of boiling water and continue to whisk until the mixture is thickened (about 12 to 15 minutes.) It should boil slightly. Spoon the mixture into six 6-ounce custard cups and chill.

Just before serving, preheat the broiler. Sift the brown sugar over each cup and place the cups in a pan filled with ice. Place the entire pan under the broiler and cook until the sugar has formed a crisp crust. Serve immediately.

Serves 5-6

Ingredients

• 10 ounces (280 grams) Vanilla Pastry Cream
• 1 Package Unflavored Gelatin
• 1 ounce (0.3 liters) Boiling Water
• 10 ounces (280 grams) Whipped Whipping Cream
• 6 ounces (170 grams) Frozen or Fresh Blueberries

Preparation time
30 minutes

Preparation

• Whip the cold pastry cream add flavoring if needed. Dissolve gelatin in the boiling water. Chill the whipping cream, whipping bowl and whip.
• Whip the whipping cream in the chilled bowl on medium high speed with the wire whip. Stir the gelatin liquid into the smooth pastry cream. Whip the cream until it is stiff.
• Fold the pastry cream into the whipping cream. Fold it slowly and evenly until uniform.
• Using a large pastry bag and a medium star tip fill the serving dishes with a spiraling swirl of the Bavarian cream mixture.
• Using the blueberries decorate each dish with an ounce on top.

These freeze and thaw really well for advance preparation.

Serves 12

Ingredients

• 12 Small Puff Shell
• 6 ounces (170 grams) Whipping Cream
• 1 ounce (30 grams) Powdered Sugar

Preparation time
15 minutes

Preparation

• With a serrated knife slice the upper 1/3 off the small puff shells. Hollow the bottom section of any interior webbing. Lay out top pieces next to bottom shells
• Whip the cream in a chilled bowl to stiff peaks. Do not over whip. Using a pastry bag and a medium star tip, over-fill the lower section with a rosette of whipped cream.
• Using a sifter dredge the top pieces with powdered sugar, then press them down onto the rosette of cream
• Store chilled or freeze.

Serves: 4

Ingredients

• 2 tablespoons butter
• 1/2 cup fine sugar
• 3 tablespoon self raising flour
• rind and juice of 2 lemons
• 2 eggs
• 1 cup milk

Preparation time
15 minutes

Preparation
Preheat oven to 190°C (375°F). Cream butter and sugar until light and fluffy. Stir in flour, lemon juice and rind. Separate eggs and beat egg yolks and milk into the mixture. Beat egg whites until soft peaks form. Fold into the mixture. Pour into a greased oven proof dish, stand dish in a water bath. Bake in oven for 45 minutes. Serve with cream or ice cream.

Ingredients

• 1 3/4 cups whipping cream
• 1 cup milk (do not use low-fat or nonfat)
• Pinch of salt
• 1/2 vanilla bean, split lengthwise
• 1 cup sugar
• 1/3 cup water
• 3 large eggs
• 2 large yolks
• 7 tablespoons sugar

Preparation time
30 minutes

Preparation
Position rack in center of oven and preheat to 350°F (165°C). Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.

Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.

Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.