Stuffed Pears with Cream Cheese, a la Ericsson Hammond

Ingredients

• eight pears
• half pound cream cheese
• two tablespoons butter
• four tablespoons whipped cream
• cayenne pepper
• salt

Method

1. 1

   Peel pears, scoop out, cook in water, lemon juice, and sugar until clear.

2. 2

   Fill with cream cheese mixture, garnish, and chill before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 405. The excerpt below is the record exactly as published.

Stuffed Pears with Cream Cheese, a la Ericsson Hammond Poires farcies de Fromage a la Creme, a la Ericsson Hammond Select tender pears, not too large, one for each person; peel, leaving the stem on each pear; then cut a little slice from the side, scoop out — very carefully, so as not to break the pear. Put in two cups hot water, juice of one lemon, three tablespoons sugar, let cook until clear then leave in the juice to get cold. When cold, fill with Philadelphian cream cheese. Filling. To eight pears take half pound cream cheese, two tablespoons butter, four tablespoons whipped cream, cayenne pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.