Two simple, easy desserts with minimal ingredients that you probably have in the house.
Baked Pears
Serves 4
4 pears*, peeled and quartered OR halved if you prefer
Brown sugar or honey
Cinnamon
Walnuts or pecans, optional
*Anjou, Bartlett, or another soft variety is best, but I used Bosc pears this time and they were delicious too.
Peel and core the pears, place in a shallow pie dish or any baking dish.
Sprinkle brown sugar or drizzle with honey.
Sprinkle with cinnamon.
Spread chopped or whole walnuts over the pears, if using.
Bake at 350 degrees for one hour or until soft.
Now how about a lovely silky yet delicate chocolate pudding?
Baked Pears
Serves 4
4 pears*, peeled and quartered OR halved if you prefer
Brown sugar or honey
Cinnamon
Walnuts or pecans, optional
*Anjou, Bartlett, or another soft variety is best, but I used Bosc pears this time and they were delicious too.
Peel and core the pears, place in a shallow pie dish or any baking dish.
Sprinkle brown sugar or drizzle with honey.
Sprinkle with cinnamon.
Spread chopped or whole walnuts over the pears, if using.
Bake at 350 degrees for one hour or until soft.
Now how about a lovely silky yet delicate chocolate pudding?
I love this recipe. It is my most oft-requested Shabbos dessert because even though it's delicious and chocolatey it isn't overly decadent so at the end of a meal it's easy to eat. I made it water-based for years before I started baking with soy milk and thought, hey why don't I try replacing the water with soy milk... and it made the end result creamier and slightly different in texture. Feel free to try it both ways.
Chocolate Pudding
Serves 5
2/3 cup sugar
1/3 cup cocoa
4 tb corn starch
2 1/4 cups water OR milk (I use non-dairy soy)
An ounce or two of chocolate, optional
Liqueur (chocolate, coffee or orange)
Whisk the cornstarch, sugar and cocoa together in a saucepan. This prevents the corn starch clumping while it cooks.
Add the water or milk, turn the heat to medium high and continue whisking (and day-dreaming, or checking your phone) while it heats up and thickens. Should be about 10-15 min.
At this point you can add the chocolate, whisking until it melts.
Remove from heat and add the liqueur, whisking until combined.
Pour into a bowl and refrigerate until needed. I like to serve mine in dessert bowls, but you can also use individual decorative cups, or pipe it into a design if you have extra time.
Chocolate Pudding
Serves 5
2/3 cup sugar
1/3 cup cocoa
4 tb corn starch
2 1/4 cups water OR milk (I use non-dairy soy)
An ounce or two of chocolate, optional
Liqueur (chocolate, coffee or orange)
Whisk the cornstarch, sugar and cocoa together in a saucepan. This prevents the corn starch clumping while it cooks.
Add the water or milk, turn the heat to medium high and continue whisking (and day-dreaming, or checking your phone) while it heats up and thickens. Should be about 10-15 min.
At this point you can add the chocolate, whisking until it melts.
Remove from heat and add the liqueur, whisking until combined.
Pour into a bowl and refrigerate until needed. I like to serve mine in dessert bowls, but you can also use individual decorative cups, or pipe it into a design if you have extra time.