The dinner menu comes from Gourmet magazine, January 1973, which includes the only known recipe for Baked Pears Alicia. There is a reference to Julia Child's Veal Prince Orloff; however, she does not call for four cups of heavy cream
-- https://www.imdb.com/title/tt0642906/trivia
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Sticky-Pear Pudding Serves: 6 Ingredients 4 large ripe English pears, such as Conference, peeled, cored and sliced 125g plain flour 2 tsp baking powder 125g caster sugar 200ml milk 75g butter, melted 1 medium egg, beaten 150g light brown muscovado sugar 4 tbsp golden syrup Method Preheat the oven to 180°C, gas mark 4. Arrange the pear slices in the base of a buttered 1.5-litre ovenproof dish. Sift the flour and baking powder together into a bowl and add the caster sugar, milk, butter and egg. Whisk together for 2-3 minutes until pale in colour, then pour over the pears. To make the caramel sauce, place the brown sugar and syrup in a small pan and add 250ml cold water. Cook over a moderate heat, stirring until the sugar has dissolved. Without stirring, allow to reach boiling point, then remove from the heat. Carefully pour the sauce over the pudding, then bake for 35-40 minutes until the sponge is golden. Allow to stand for 5 minutes before serving with cream or vanilla ice cream.
- Jennifer 5 years ago
-- https://answers.yahoo.com/question/i...5172114AALA1GA

On 12/03/2021 17:15, bruce bowser wrote:

> The dinner menu comes from Gourmet magazine, January 1973, which includes the only known recipe for Baked Pears Alicia. There is a reference to Julia Child's Veal Prince Orloff; however, she does not call for four cups of heavy cream
> -- https://www.imdb.com/title/tt0642906/trivia
> ===========
>
> Sticky-Pear Pudding Serves: 6 Ingredients 4 large ripe English pears, such as Conference, peeled, cored and sliced 125g plain flour 2 tsp baking powder 125g caster sugar 200ml milk 75g butter, melted 1 medium egg, beaten 150g light brown muscovado sugar 4 tbsp golden syrup Method Preheat the oven to 180°C, gas mark 4. Arrange the pear slices in the base of a buttered 1.5-litre ovenproof dish. Sift the flour and baking powder together into a bowl and add the caster sugar, milk, butter and egg. Whisk together for 2-3 minutes until pale in colour, then pour over the pears. To make the caramel sauce, place the brown sugar and syrup in a small pan and add 250ml cold water. Cook over a moderate heat, stirring until the sugar has dissolved. Without stirring, allow to reach boiling point, then remove from the heat. Carefully pour the sauce over the pudding, then bake for 35-40 minutes until the sponge is golden. Allow to stand for 5 minutes before serving with cream or vanilla ice cream.
> - Jennifer 5 years ago
> -- https://answers.yahoo.com/question/i...5172114AALA1GA

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That look good Thank you!