Baked Pear Pudding

I have not made this but thought it looked interesting (for those of us that like pears that is). It is from our local TV guide from a column called the Chopping Block by Philomena Corradeno
- Ready In:
- 45mins
- Serves:
- Units:
3
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ingredients
- 1 (15 ounce) can pears in light syrup
- 1 cup biscuit mix
- 1⁄4 cup chopped nuts (walnuts, pecans or almonds)
- 1⁄4 teaspoon cinnamon
- 1⁄2 cup brown sugar
- 2 tablespoons butter
- 1 teaspoon lemon, zest of
- 2 tablespoons fresh lemon juice
directions
- Drain and chop the pears, 1/2" chunks, reserve 1 cup of syrup.
- Toss together the nuts, cinnamon, pears& biscuit mix.
- Place this mixture in a shallow baking dish.
- in a saucepan combine the pear syrup, brown sugar& butter.
- Heat to boiling, add lemon zest and lemon juice.
- Pour over the pears in the baking dish.
- Bake in 375F oven for 30 minutes serve warm.
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I wasn't sure what to expect of the finished dessert but chose to make this recipe to use up canned pears which DH claims he hates. Well let me tell you DH now likes his canned pears(lol). The finished dessert is sort of like a cobbler, warm and gooey. When I drained the pairs I only had 1/2 cup of the syrup, so I made up the difference with just plain water and it worked without a problem. I also used Smart Balance light instead of butter without a problem. Made this before starting my dinner, and by the time I cooked & we ate, it had cooled off just enough to serve nice and warm. Thank you Bergy for sharing the recipe. Its another winner.Reply
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I wasn't sure what to expect of the finished dessert but chose to make this recipe to use up canned pears which DH claims he hates. Well let me tell you DH now likes his canned pears(lol). The finished dessert is sort of like a cobbler, warm and gooey. When I drained the pairs I only had 1/2 cup of the syrup, so I made up the difference with just plain water and it worked without a problem. I also used Smart Balance light instead of butter without a problem. Made this before starting my dinner, and by the time I cooked & we ate, it had cooled off just enough to serve nice and warm. Thank you Bergy for sharing the recipe. Its another winner.Reply
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