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4 firm pears
Peel about 4 firm pears, quarter and core. Rub with lemon juice. Poach in a syrup of 1/2 cup water and 1/2 cup sugar (bring water and sugar to boil, then simmer) for about 15 minutes. Then slice the pears again.
Pre-bake tart crust, put some kind of pareve pastry créme on the bottom (see if you can find a mix for pareve vanilla pudding), place pears on top in nice pattern.
Then mix some apricot preserves with a few tablespoons of brandy and paint the pears. Chill and serve.
Posted by Sharon Kuritzky
Nutritional Info Per Serving: N/A
1/2 cup sugar
1/2 cup water
Lemon
Tart crust, baked
Pastry créme or a layer of pareve vanilla pudding
Apricot preserves
Brandy