Monday, October 1, 2007

Pear Pudding with Lavender Syrup

The Leftover Queen has this month's foodie joust challenge with white chocolate, lavender and pears. I knew what to do with the three ingredients, but I was not sure where I would add the lavender, to custard or syrup. So, I decided to cook the pear with a few leaves of lavender, and here is my entry: a simple homemade dessert that you can make using either canned or fresh peaches.

I offered this dessert to two friends, one is a foodie and the other one is not. Both of their faces brightened as I passed the dishes with scoops of this Pear Pudding with a slight lavender flavor and white chocolate drizzled on top.

For the syrup:
6 fresh pears (or 2 15-ounce (450 g) cans pear halves in light syrup)
1 teaspoon lavender leaves (about 5 leaves)
1 1/2 cups sugar
2 1/2 cups water
1 teaspoon lime juice

For the custard:
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup plain low-fat or fat-free yogurt
2 eggs
1 teaspoon vanilla
3 tablespoons brown sugar

3 oz/100 g white chocolate melted (1 minute in microwave) to drizzle on top

- Grease a 9 1/2x1-1/2- or 10x1-1/2-inch quiche dish (use a one piece-bottom pan, removable bottom may leak)
- Preheat oven to 375°F/200°C

If using fresh pears:

1) Start with the syrup. Bring the water to boil, then stir in the sugar, lime juice and add the lavender leaves. Cook for about 5 minutes. Meanwhile...

2) Remove peel, core and cut pears into halves. Add pears immediately to lavender syrup, cook 2 minutes.

3) With a spoon, remove pears from syrup, arrange pear halves, flat sides down, in bottom of the prepared dish.

4) Score the round side of each pear half by making shallow crosswise cuts across the top.

5) In a blender container or food processor bowl combine flour and granulated sugar. Cover and blend or process until combined. Add yogurt, eggs, vanilla, and 3/4 cup of reserved pear syrup. Cover and blend or process until smooth.

6) Pour the batter over pears. Sprinkle with brown sugar.

7) Bake for 25 to 30 minutes or just until center is set when gently shaken. Cool on a wire rack about 30 minutes. Drizzle melted white chocolate on top with a spoon. Serve warm.

If using pears in light syrup:
Drain pear halves, reserving 3/4 cup of the syrup. Arrange pears, flat sides down, in bottom of a greased pan. Boil 3/4 cup syrup for 5 minutes with the lavender leaves. Continue from step 4.

Recipe inspired by BHG.


Valli said...

A delicious and creative use of the 3 ingredients for the Royal Foodie Joust Cris!!!

Anh said...

Cris, this is really delicious! I have bookmarked it to try one day! Thanks!

Nunnie's Attic said...

Sounds delicious! I don't know where I would be able to find lavender though...


Truffle said...

Oh my! This is truly stunning!

JennDZ - The Leftover Queen said...

This looks really beautiful Cris! Nice job on this month's challenge!

Anh said...

Cris, I will try this recipe tonite if time permits... I think I will stick with pear and yoghurt first. :)

East Meets West Kitchen said...

Very lovely dessert, and can't wait to try it when I can smell again. :)

Anh said...

Cris, I made this during the weekend and it was really nice. I love the yoghurt in the recipe, but as you said, heavy cream will also be nice!

Thanks for sharing this with us!

TBC said...

What a delicious looking pudding, Cris!

JANET said...

A beautiful creation! It sounds delicious as well.

Patricia Scarpin said...

Hey, sweetie! This is a fantastic dessert, it looks and tastes wonderful, I'm sure!

Where do you find lavender here in Brazil?

Mansi Desai said...

not fair! u were supposed to make something with peaches for my AFAM-Peach event Cris!!!:)

this pear delight looks the flavor combo:)