South Jersey Dining Guide
Lucy DeFranco - Clayton
1 29-oz can pears in natural juices
2 3-1/2-oz pkg vanilla pudding
1/2 tsp almond extract
1 8-inch pastry shell, baked and cooled
Drain pears; reserve 1 cup liquid. Prepare pudding according to package directions substituting reserved pear liquid for part of milk; stir in extract. Pour into pastry shell; chill until set. Slice pears and arrange over pudding. Brush with warm Apricot Glaze; chill thoroughly.
Heat 1/2 cup apricot or peach preserves and 1 tbsp almond-flavored liqueur or pear syrup. Press through sieve.