yield: 71/2 3 12-inch baking pan (16 servings) by Irene White
The Grape-Nuts soften to give the crust of this cobbler a surprisingly
2 tablespoons brandy
1/2 cup raisins
41/4 cups water
1/4 cup apple juice concentrate
1 cinnamon stick
6 Bosc pears
3 to 4 cloves
2 tablespoons agar flakes
2 cups Grape-Nuts
1/2 cup apple juice concentrate
8 egg whites
1 teaspoon cream of tartar
2 packets sugar substitute
2 teaspoons vanilla
Preheat the oven to 350F. Put the brandy and raisins into a saucepan
with 11/2 cups of water. Bring this to a boil. Remove this from the
heat and let soak until they are called for in the recipe.
Combine 23/4 cups of water, the juice concentrate, and cinnamon stick
in a large saucepan. Bring this to a boil and lower the heat. Halve,
core, and peel the pears and place them in the water. Bring to a
gentle boil, cover, and continue cooking for 20 minutes. Do not let
the pears become mushy. Remove from the heat and add the cloves to the
poaching liquid. Refrigerate.
To form the crust, mix the Grape-Nuts and apple juice concentrate. Pat
this into the bottom of a 71/2 3 12-inch Pyrex dish. Bake for 10
minutes. Let the crust cool before filling with the fruit.
Drain the liquid from the pears into a saucepan. Then drain the liquid
from the soaked raisins and add this to the pear "juice" until you
have 3 cups of combined liquid. Add the agar flakes and slowly heat
until the agar is dissolved. Dice the pears and place the pieces along
with the raisins over the crust. Pour the warm liquid over the fruit
and let this cool and set in the refrigerator.
To prepare the meringue, whip the egg whites until frothy. Add the
cream of tartar and continue whipping the whites until they are stiff
but not dry. Add the sugar substitute and the vanilla. Beat until
firm. Spread this over the cooled cobbler. Bake for 10 to 12 minutes
in a preheated 400F. oven, or until nicely browned.
Serving size 5 1/16 of pan
0.3 grams total fat
trace saturated fat
0 milligrams cholesterol
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