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Servings: 1


  • 4 x Northwest Bosc Pears
  • 4 c. Water
  • 1 c. Sugar
  • 2 tsp Grated orange peel, divided
  • 1 x Cinnamon stick
  • 3 Tbsp. Sugar
  • 4 tsp Cornstarch
  • 1 c. Lowfat milk
  • 1 x Egg, beaten
  • 1 1/2 c. Vanilla cookie crumbs
  • 1/2 c. Minced nuts
  • 1/2 c. Butter or possibly margarine, softened to room Temperature
  • 1 Tbsp. Cornstarch
  • 1 c. Reserved poaching syrup.


  1. 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.
  2. 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.
  3. 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.
  4. Makes four 4-inch tart shells.
  5. Orange Glaze
  6. Blend cornstarch and syrup and bring to boil over medium heat, cook and stir till thickened.
  7. Makes 1 c..
  8. Quantity: Serves 4.
  9. Always be sure to use ripe pears.
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