BAKED PEARS WITH SHERRY CUSTARD SAUCE & AMA

      Title: BAKED PEARS WITH SHERRY CUSTARD SAUCE & AMA
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
       1/3 c  golden raisins
       1/3 c  fruity, slightly sweet wine
   :          such as Riesling or
   :          Gewurztraminer
         8    medium-tart baking pears, --
   :          peeled and cored
       1/2 c  toasted pine nuts
       1/3 c  melted unsalted butter
       1/2 c  light-brown sugar
       1/2 c  dry white wine
         1 ts grated lemon zest
   :          Sherry Custard Sauce (recipe
   :          follows)
   :          Amaretti Cookies, crushed
   :          (recipe follows)
   :          Garnish:
         8 lg mint sprigs, -- if desired.
   
   Preheat the oven to 375 degrees. In a small saucepan, combine the
   raisins and wine and bring to a simmer. Remove from the heat and let
   stand 15 minutes to allow the raisins to plump. Strain the raisins
   and drain well, reserving any liquid. Place the pears in a baking
   dish just large enough to hold them. Combine the raisins with the
   pine nuts and fill the cavities of the pears. Put the butter, brown
   sugar, white wine, lemon zest and the reserved raisin liquid in the
   saucepan and simmer to melt the sugar, approximately 2 minutes.
   Drizzle over the pears. Bake for 25 to 30 minutes or until the pears
   are tender when pierced with a toothpick, basting occasionally with
   the juices. Serve the warm pears in shallow wide-rimmed bowls. Spoon
   the Sherry Custard Sauce around and sprinkle with crushed Amaretti
   Cookies. Garnish with the mint sprigs, if desired.
   
   Yield: 8 servings
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