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Pudding: Pear-Ginger Pudding w/Nesselrode Sauce

Source of Recipe

amethysts-recipes.com


List of Ingredients

2 pears, peeled and thinly sliced
1 tablespoon lemon juice
1 tablespoon sugar
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons chopped crystallized ginger
14 tablespoons butter or margarine
3/4 cup firmly packed brown sugar
2 eggs
1 cup applesauce
3/4 cup chopped nuts
Nesselrode Sauce (below)



Recipe

Spray an 8-cup heat-proof mold with non-stick vegetable spray.

In a heavy skillet, combine pears, lemon juice, and sugar. Cook, stirring often, until tender, 10 to 15 minutes. Cool. In a medium bowl, combine flour, ginger, cinnamon, baking powder, and soda; stir in chopped ginger.

In a large mixing bowl, beat butter, brown sugar, and eggs until light and fluffy. Stir in applesauce, flour mixture, and nuts. Fold in pear mixture. Spoon into prepared mold; cover tightly with aluminum foil, tying with string.

Place the mold on a rack in a deep kettle. Pour in boiling water to come halfway up the sides of the mold. Cover the kettle; simmer for 2-1/2 hours or until a tester inserted in the center comes out clean. Add more boiling water as necessary. Cool pudding in the mold for 10 minutes. Turn out onto serving plate. Serve warm with Nesselrode Sauce.

NESSELRODE SAUCE---

3 egg yolks
3 tablespoons confectioners’ sugar
2 tablespoons brandy
1/2 cup heavy cream, whipped
3 tablespoons chopped mixed candied fruit

In a small bowl, beat egg yolks and confectioners’ sugar until thick and fluffy. Beat in brandy. Fold in whipped cream and candied fruit.

Serves 8