Salted Caramel Chocolate Tart


Pears in Red Wine

  • 2 large cans of pear halves, drained
  • 2 C red wine
  • 1/4 – 1/2 C sugar
  • 2 t cinnamon
  • 1/2 t ginger
  • 4 whole cloves
  • peel from 1/2 lemon

Cook wine and sugar until slightly thickened. Add spices and lemon peel. Simmer gently for about 15 minutes. Let pears cool in syrup. Serve with syrup and a little cream.

Rice Currant Pudding

  • 1 C short grain Italian rice (risotto)
  • 2 C milk
  • 3 T beef suet
  • 1 C cream
  • 3 egg yolks beaten with 1 T sherry
  • 1 T orange flower water
  • 1/2 C white sugar
  • 1 lb currants

Wash rice in sieve. Simmer rice in milk until all liquid is absorbed. Put rice away to chill overnight.

The next day, mix everything well. Pour into a casserole and bake about 45 min. at 350F or until top begins to brown. Serve quite warm with a little extra cream on top.

Credits: Known World Handbook

Finnish Berry Pudding

  • 3 C strawberry or raspberry puree
  • 4-6 T sugar
  • 1/2 C uncooked Cream of Wheat

Bring puree to a boilover moderate heat and add sugar. Add cream of wheat and stir continuously. Reduce heat andcook for 3-6minutes, until the mixture becomesa thick puree.

Transfer to a large bowl. Whip with electric beater at high speed until mixture doubles in bulk and becomes light and fluffy.

Serve as soon as possible. Delicious with a little whipped cream.

Credits: Known World Handbook