Bosc Pear Custard Tarts Recipe - water

Method

• Leaving stem intact, pare skin from pears and cut out core from blossom end.
• Beginning 1-inch from stem, cut lengthwise slashes, cutting through to center of pear.
• Combine water, sugar, 1 Tbsp.
• orange peel and cinnamon stick in large saucepan; bring to boil.
• Add in pears and gently simmer 8 to 10 min or possibly till pears are tender.
• Drain pears, reserving 1 c. syrup for glaze (optional).
• Combine sugar, cornstarch and remaining orange peel in saucepan; stir in lowfat milk and bring to boil over medium heat.
• Stir small amount of warm mix into egg; return egg mix to lowfat milk mix.
• Cook and stir till thickened.
• Cold.
• Pour about 1/4 c. into bottom of each prepared tart shell.
• Place one pear on each tart; brush with Orange Glaze.
• Cookie Tart Shells Blend together ingredients and press into 4-inch tart pans with removable bottoms.
• Bake 375 degrees F. 10 min or possibly till golden brown.
• Cold.
• Makes four 4-inch tart shells.
• Orange Glaze
• Blend cornstarch and syrup and bring to boil over medium heat, cook and stir till thickened.
• Makes 1 c..
• Quantity: Serves 4.
• Always be sure to use ripe pears.