Golden Pears with Clabbered Goat’s Milk

Name: Golden Pears with Clabbered Goat’s Milk
Cuisine: French
Ingredients: 4 cups goat’s milk or other milk of your choice; 4 cups goat’s milk or other milk of your choice; ¼ cup nonfat plain yogurt; ¼ tablet junket; 1 tablespoon unsalted butter; 6 ripe Bose pears, unpeeled; ¼ cup water; ¼ cup liquid honey

Poires Mordorees au Lait de Chèvre Caille

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe, which I inherited from my great grandmother, is ancient. This is one of the many versions of this rustic dessert existing in the food lore of the French province of Poitou. The clabbered milk must be prepared first. Junket tablets are available in all good supermarkets, specialty stores, health food stores, etc.

Ingredients

For the clabbered milk

4 cups goat’s milk or other milk of your choice
¼ cup nonfat plain yogurt

Method

Empty the milk into a large saucepan. Check its temperature with an instant thermometer; if it is lower than 76°F, bring it slowly to this temperature on very low heat. Meanwhile, whisk the yogurt; crush the junket in the water and add to the yogurt. Blend the mixture into the milk. Cover with a piece of cheesecloth to prevent insects and dust from falling into the clabbering milk and let stand