Candy Cane Cookies

 
 
Ingredients:

2-1/3 cups sugar, divided

2 teaspoons cornstarch

1 cup milk

1/2 cup heavy whipping cream

4 large egg yolks, lightly beaten

1 teaspoon vanilla extract

10 cups water, divided

2 tablespoons lemon juice, divided

6 medium firm pears, with stems

1 teaspoon grated lemon zest

1 cinnamon stick

3 whole cloves
Directions:

In a large saucepan, combine 1/3 cup sugar and cornstarch then gradually stir in milk and cream until smooth.

Bring to a boil over medium heat, cook and stir for 2 minutes, then remove from heat.

Gradually add a small amount of hot mixture to egg yolks, then return all to the pan, stirring constantly.

Cook and stir on medium low heat for 15 minutes or until mixture thickens slightly (do not boil).

Stir in vanilla, then pour into a bowland cover with plastic wrap on top and refrigerate.

In a bowl, combine 6 cups water and 1 tablespoon lemon juice.

Carefully peel pears, leaving stems attached, then plunge pears into lemon water.

In a large saucepan, combine lemon zest and sugar, water and lemon juice, then bring to a boil.

Add cinnamon stick, cloves and pears, then reduce heat, cover and simmer for 20 to 25 minutes or until pears are tender.

Carefully place pears on a plate and discard cinnamon stick and cloves.

Drizzle syrup over pears, then loosely cover and refrigerate for 2 to 3 hours.

To serve, pears, drizzle with chilled vanilla sauce. Enjoy!
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