By the way, a dory is a small boat.
Oh shit, the North Koreans have cancelled their non aggression pact and peace treaty with South Korea, they have threatened the States with a nuclear attack. The UN Council had voted to increase the sanctions against North Korea after its third nuclear test. I quote ‘Immediately before the vote, an unidentified spokesman for Pyongyang's Foreign Ministry said early Thursday the North will exercise its right for "a preemptive nuclear attack to destroy the strongholds of the aggressors" because Washington is pushing to start a nuclear war against the North.’ This whole thing is quite terrifying, I thought the world, including the North Koreans, had learned not to use such weapons, but it looks as though we could be in serious trouble. Surely they are not so stupid, they might get one missile off, but they could be bombed out of existence by the US even without the use of nuclear weapons – I personally am very worried, I am sure I am not alone. Washington is too close. I pray that its just a scare tactic.
This struck me as an unusual dessert from Cooking.com It does serve a lot of people, I would certainly have to size it down.
Pear and Almond PuddingSource: Dessert - The Grand Finale
Pears baked in amaretto make a sweet, decadent combo.
For the Pears:
1 1/2 cups sugar
4 cups water
8 large pears, peeled
For the Pudding:
16 tablespoons unsalted butter
1 cup sugar
3 1/2 cups ground almonds
2 tablespoons amaretto liqueur, or
1 teaspoon almond extract
TO MAKE THE PEARS: Combine the sugar and water in a saucepan large enough to fit 4 pears. Stir over low heat to dissolve sugar, then bring to a boil. Add 4 of the pears and simmer for 5-7 minutes, until the pears are tender. Remove the pears from the syrup and set aside. Repeat with the remaining 4 pears.
Bring the syrup to a boil and boil until reduced by half. Set aside.
Preheat oven to 350°F. Butter a 9 x 12 inch rectangular cake pan.
TO MAKE THE PUDDING: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the ground almonds. Add the amaretto, or the almond extract combined with 2 tablespoons of the reserved syrup.
Arrange the pears upright in the prepared pan. Spoon the filling around the base of the pears so that it comes half way up the pears. Baste each pear with a little of the reserved syrup. Bake for 45 minutes, until the almond batter is puffed and golden. Before serving, brush each pear with a little reserved syrup.
Serve warm, cutting a pear in half for each person.
Have a great day