Café de la Poste Bistro in Goult – Part II
My Carolina Kitchen
My Carolina Kitchen
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Ingredients

  • ½ teaspoon prepared horseradish
  • 2 anchovy fillets
  • 1 teaspoon
  • 3 dashes of
  • ¾ of
  • ½ of
  • 2 teaspoons drained small capers
  • 3 cups peeled, cored, and sliced ripe pears (1 ¼ to 1 ½ lbs pears)
  • ¼ cup sweet white wine, kirsch, or cognac
  • 1/3 cup granulated sugar
  •  
  • Batter
  • Liquid from the pears plus enough milk to equal 1 ¼ cups
  • 1/3 cup granulated sugar
  • 3 eggs
  • 1 Tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 2/3 cup sifted all-purpose flour
  • An electric blender
  • A 7-8 cup lightly buttered, fireproof baking dish or Pyrex pie plate

Instructions

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