An Actual Recipe

 For this New Year I will try to post at least one actual recipe every month.   I tend to make things up as I go along and don't always note precise amount.  If a measurement seems off to you, use your judgement.  I think one of the things I especially enjoy when cooking is the opportunity to amend, improvise, or have one recipe inspire something completely different.


 This was the basis for a holiday brunch last year and I am thinking to do a repeat in the near future. The prep can be done way ahead of time, which makes less work day of.  Also, amounts can be increased to serve a medium to large group.  Hope you all like it!

PEAR AND ALMOND FRENCH TOAST CASSEROLE

1 large Sliced Cooked Pear

Challah Bread

1 stick of Butter

1/3 tube of Almond Paste

3 Eggs

½ cup Milk

1 teaspoon Vanilla extract

¼ teaspoon Cinnamon

1 tablespoon Brown Sugar

1 teaspoon Almond extract

½ cup Sliced Almonds

This would serve four.

Have all ingredients at room temperature.

Sliced Cooked Pear – if using fresh fruit, peel and core the pear and cut into slices.  Lay on microwaveable plate, cover with microwave vented plate cover and microwave for 1 minute.  Check doneness.  Continue to microwave until tender, but not mushy.  If using canned fruit, rinse off syrup and drain.

Cut the Challah bread into 8 ¼ inch slices.  Lightly butter one side of ½ of the slices.  Slice the almond paste into the thinnest slices possible.  Roll thinner or press with fingers.  Break each slice of almond paste into a few pieces and gently press into the butter on the bread.  Lay a second slice of bread on top.  Cut each “sandwich” in half.

Beat eggs, milk, vanilla and cinnamon.

Place pats of butter (about ½ of what it left) around the bottom of an 8 x 10 x 1 & ½ casserole pan.  Layer the pear slices.  Sprinkle with ½ of the almond slices.  Dip each ½ sandwich in egg batter, turning and then lay in pairs on top of the sliced pears, overlapping each other a bit.  Sprinkle the top with the remaining almonds

Melt the remaining butter in a small saucepan; add brown sugar, almond extract.  When sugar is completely dissolved, drizzle over the top of the bread and almonds.  Cover tightly with plastic wrap and refrigerate.

Remove from refrigerator when setting oven temperature to 350 allowing it to come to room temperature while oven pre-heats.  Bake in middle of oven at 30 – 40 minutes, top of bread will be toasted and golden brown.

Suggested condiments:    Pear Compote, Brandied Blackberry Preserves, English Clotted Cream, Maple Syrup.

Suggested Cocktail:             Blackberry Champagne Royale

BLACKBERRY CHAMPAGNE ROYALE

Place 3 Frozen Blackberries in the bottom of a chilled Champagne glass.  Add 2 tablespoons of blackberry brandy.  Fill the rest of glass with champagne.

PEAR COMPOTE

3 large ripe pears, peeled, cored, sliced

1 orange, peeled cut into small pieces

Brown sugar

Lemon juice

Cinnamon

Ginger

Blackberry brandy

Brandied Blackberry Preserves

In medium saucepan, combine Preserves, brandy, sugar, lemon juice, cinnamon, & ginger.  Bring to a boil, then simmer for 1 minute.

Place pears and orange in a 1 ½ quart covered casserole.  Pour blackberry mixture over the fruit.  Cover and bake at 325 for 1 or until pears are very tender, almost, but not quite mushy.  Using a sharp knife cut fruit into small pieces.  Best served warm.

Serving suggestions:

Condiment                             French toast and Pancakes

Dessert                                    Topped with whipped or clotted cream.  Or a topping for pound cake.