Easy Praline Pear Pudding Food

PRALINES

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

PUDDING PRALINES

Steps:

• Mix butterscotch pudding (not instant) sugar, brown sugar, milk and butter in a heavy 1 1/2 quart pan.
• Cook and stir to a full all over boil.
• Then boil slowly 3-5 minutes.until mixture reaches soft ball stage.
• Remove from heat.stir in pecans.beat until mixture begins to thicken, but still looks shiny.
• Drop tblsful of mixture onto waxed paper to form 3" pralines.
• If mixture thickens and starts to loose its shine, add a few drops of milk before dropping more.
• Let pralines stand till firm.

EASY PRALINE PEAR PUDDING

Steps:

• Set oven to 375 degrees.
• Butter a 2-quart casserole dish.
• In a mixing bowl combine first 6 ingredients; add in milk and beat until smooth (about 2 minutes).
• Stir in chopped pears and pecans; toss to combine.
• Spoon into baking dish.
• In another bowl combine brown sugar, butter and water; pour over the batter in the dish.
• Bake, uncovered for about 45 minutes.

PEAR BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
• In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
• Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
• Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
• Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.

BAKED PEAR PUDDING

Steps:

• 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.

FRENCH PEAR PUDDING

Steps:

• Preheat oven to 180C (350F/Gas 4).
• Lightly spray 4 x 1 cup (250ml/8floz) capacity non-stick muffin holes with canola oil spray.
• Put pear slices and lemon juice into a bowl and mix to combine and then layer the pear slices and sultanas into the muffin holes.
• Whisk together the flour, sugar, eggs, vanilla and milk and pour over the pears and bake for 20 to 25 minutes or until set.

EASY PRALINES

Steps:

• Combine first 5 ingredients in a medium sized saucepan.
• Cook over medium low heat stirring and bring to a rolling boil.
• Cook slowly over low heat for 3-5 minutes.
• Remove from heat and stir in pecan halves.
• Beat until thickened.
• I use a wooden spoon.
• If the mixture gets too thick while beating add drops of evaporated milk.
• If the mixture is too thin just beat a little longer.
• Drop by spoonfuls onto waxed papeeer.
• Let cool.
• Wrap each praline in plastic wrap.