Fresh pears are a natural, quick source of energy due largely to high amounts of two monosaccharide’s (fructose and glucose) and carbohydrates. Pear has abundant levels of vitamin c and vitamin k. It is an excellent source of vitamin C and vitamin K. Pears is a very good source of vitamin E.
Pears are often purchased before they are fully ripe, but the consumer can finish the ripening process by putting green, firm Bartlett pears in a bowl kept at room temperature. There, they will slowly ripen and color to perfection.
- 30 gm. gelatin powder
- 1/2 cup warm milk
- 1/2 liter milk
- 100 gm. sugar
- 2 egg yolks
- 250 gm. pear
- 300 gm. fresh cream
Ingredients For Sauce
- 200 gm. sugar
- 200 gm. water
Method Of Russian Pear Pudding
- Cut pear into slices and keep aside. In pan put together 200 gm. sugar and 200 gm. water to make sugar syrup. Cook till sugar dissolve. Now turn the flame off, add some cold water to make thin syrup.
- Pour this syrup in mold, arrange some slices of pear and separately dissolve 30 gm. gelatin powder in 1/2 cup warm water.
- Beat 300 gm. fresh cream adding 100 gm. sugar in a separate pan put together 1/2 liter milk and 2 egg yolk, cook will but do not allow it to boil. Beat the mixture well. Turn the flame off, add in gelatin mixture and beat again.
- Now cool the mixture. Add remaining pear pieces and beaten cream. Mix well. Now pour this mixture in mold and freeze for 2 hours till firm.
- Take out in a serving dish and serve