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Prep Time: 0 Minutes Cook Time: 145 Minutes |
Ready In: 145 Minutes Servings: 12 |
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~ A nice dessert to serve,to the people you find special in your lives.~ Ingredients:
steamed dessert |
2 1/2 cups flour |
1/4 cup sugar |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon cloves |
2 eggs,beaten |
3/4 cup molasses |
3/4 cup milk |
1/2 cup butter,melted |
1/2 cup pecans |
poached pears and apples |
1 cup water |
1/2 cup sugar |
2 teaspoons lemon juice |
3 apples |
2 pears |
3 tablespoons orange liqueur |
in pan combine water,sugar,and lemon juice,bring to boil. |
core apples,and pears,cut each into six wedges. |
add the apples and pears to the syrup,reduce heat and simmer,covered for 12 minutes,or until,just tender. |
remove the fruit and set aside. |
boil the syrup about 4 minutes or untill reduced to 1/3 cup,pour over fruit,cover and chill. |
when ready to serve along side the main dessert,heat in pan,stir in the orange liqueur. |
sherried custard sauce |
2 egg yolks,beaten |
2 tablespoons sugar |
pinch of salt |
3/4 cup milk |
1 tablespoon cream sherry |
1/2 teaspoon vanilla |
in pan combine egg yolks,sugar,and salt,add milk. |
cook and stir over medium heat till mixture starts to thicken and coats your spoon. |
remove from heat,pour custard into bowl and set inside a larger bowl with ice water,to cool. |
stir sauce for about 2 minutes. |
stir in cream sherry and vanilla,cover and chill. |
serve in a crystal pitcher. |
hard sauce |
1/2 cup butter |
2 cups powdered sugar,sifted |
2 tablespoons whipping cream |
1/2 tespoon lemon peel,shredded |
1/2 teaspoon vanilla |
in bowl,combine butter,1 cup powdered sugar,whipping cream,lemon peel,and vanilla. |
beat with mixer,add remaining powdered sugar,beat until smooth. |
pipe the mixture into foil bonbon cups,chill the sauce until serving time. |
Directions:
1. For the steamed dessert,stir together,flour,sugar,baking powder,cinnamon,soda,salt,and cloves.
2. In another bowl,combine eggs,molasses,milk,and butter,stir into dry ingredients.
3. Fold in pecans.
4. Pour batter into greased and floured 8 cup fluted tube pan.
5. Cover mold with foil,securely.
6. Place mold on rack in deep pan,add boiling water to a depth of 1 .
7. Cover and steam for 1 1/4 hours or until wooden pick inserted near center comes out clean.
8. Allow the mold to stand for about 10 minutes.
9. Carefully unmold onto rack and allow to cool slightly for about 40 minutes.
10. Cover and chill.
11. When ready to serve,return to the mold,cover,resteam for 30 minutes or until warm,unmold onto a large antique plate.
12. Sift powdered sugar atop.
13. Arrange fruits and syrup around slightly warm dessert.
14. Serve with the Sherried Custard Sauce,and Hard Sauce,plus whipped cream.
15. A surprisingly easy dessert to make ahead, transported to your host,and resteamed at the site of the feast.
16. Sometimes it's not what you serve...but,the extras that make it special.
17. A dessert to delight the host and his other guests...very nice at Thanksgiving or Christmas.
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