Almond-Pear Steamed Pudding with Coconut-Lime Sauce

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Almond-Pear Steamed Pudding with Coconut-Lime Sauce

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 8 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Puddings & Custards

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup butter -- softened

3 tablespoons almond paste or marzipan -- softened

3/4 cup granulated sugar

1 cup cake flour

1 teaspoon baking powder

1/2 cup toasted shredded coconut

2 eggs

1/2 teaspoon almond extract

1/2 cup pureed pears -- canned or fresh (see note)

1 egg white

COCONUT-LIME SAUCE:

3/4 cup granulated sugar

2 tablespoons cornstarch

1 cup water

1/4 cup lime juice

1/2 cup toasted shredded coconut

1 teaspoon grated lime zest

 

In a large bowl, beat together butter, almond paste, and 1/2 cup of sugar until

light and fluffy.

 

In a separate bowl, sift together flour and baking powder. Stir in coconut.

Add eggs, almond extract, and pears, mixing until smooth. Gradually stir in

almond paste mixture.

 

In a small bowl, beat egg white until foamy; add remaining 2 tablespoons of

sugar and beat until soft peaks form. Gently fold egg white into batter and pour

batter into prepared bowl (6-cup bowl or pudding mold, greased). Secure cover

on pudding mold or cover bowl with aluminum foil and secure with an elastic

band. Place in slow cooker and add boiling water to reach halfway up sides of

mold. Cover slow cooker and steam pudding on high for 4 to 5 hours (do NOT cook

for a longer time on low). Remove mold from slow cooker and allow pudding co

cool. Pudding will be moist around the edges.

 

To unmold pudding, run a knife around edges to loosen. Invert onto a serving

platter and carefully lift off mold. Cool to room temperature.

 

Coconut-Lime Sauce: In a saucepan over medium-high heat, combine sugar and

cornstarch. Whisk in water and lime juice. Cook, stirring constantly, until

mixture comes to a boil. Reduce heat and simmer, stirring constantly, until

thickened. Stir in coconut and lime zest. Serve sauce over pudding.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 274 Calories; 7g Fat (22.5% calories from

fat); 3g Protein; 51g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 142mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 2 1/2

Other Carbohydrates.

 

NOTES : For the puree, use canned pears or two very ripe, fresh pears -- or use

a small jar of baby food pears, which is just the right size for the amount

suggested in this recipe.

 

If you like a smooth, clear sauce, omit the coconut. However, I love the

texture it adds.

 

You will need a large (5 to 6 1/2 quart) slow cooker so your souffle dish or

bowl will fit and can be easily removed. Be sure to use long oven mitts when

lifting out the souffle dish so the steam doesn't burn your arms.

 

To toast coconut: Spread onto a baking sheet and bake in a 350ºF oven, stirring

once or twice, for 7 to 8 minutes or until golden brown. Remove from heat and

let cool completely.

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