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Pear-Ginger Plan

Categories:
desserts

1 cup granulated sugar
5 eggs
3 1/2 cups milk
2 tablespoons chopped candied ginger
1 teaspoon vanilla extract
1/4 teaspoon salt
16 ounces pears; in juice
--or extra light syrup; diced
--juice reserved
--1 can
1 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons cornstarch
1 strips lime peel; optional

1. Preheat oven to 325F. Sprinkle 1/2 cup sugar evenly over bottom of a small, heavy skillet. Stirring occasionally with a wooden spoon, cook slowly over low heat about 3 minutes, or just until sugar melts to a golden syrup. Immediately pour syrup into a 5-cup ring mold. Tilt mold while syrup is hot to coat bottom and sides of mold. Place in baking pan; set aside.

2. In large bowl, beat eggs. Blend in remaining 1/2 cup sugar, milk, ginger, vanilla and salt. Pour into prepared mold.

3. Place mold in a 9- by 12-inch baking pan. Pour hot water into baking pan halfway up mold. Place baking pan on middle rack of oven.

4. Bake 55 to 60 minutes, or until set (a knife inserted in center should come out clean).

5. Remove mold from hot water; cool completely on rack; chill, covered, in refrigerator at least 1 hour.

6. To unmold, loosen edges with sharp knife. Place serving plate upside down on mold and reverse the two; shake gently to release. Caramel will run down side.

7. In medium saucepan, over medium heat, combine pears, pear juice, lime peel, lime juice and cornstarch. Heat, stirring constantly, about 7 minutes, or until mixture boils and thickens; cool. Spoon in center of flan. Garnish with strips of lime peel, if desired.

Per serving: About 254 calories, 7g protein, 41g carbohydrate, 6g fat, 23% calories from fat, 131mg cholesterol, 156 mg sodium, 1g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 8 servings

Preparation Time: 2:35




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