Ice Cream an Fruits Pudding

Ingredients:

1 3/4 pt softened chocolate ice cream
125 g chopped apricots
125 g chopped crerezas
125 g chopped pears
75 g chopped grapes
2 tbsp rum

Preparation:

Mix the ice cream with the fruits and the rum.

Spill the mixture in a greased and covered mold.
Freeze for 3 hours.

Strip and serve.

Pear and Peach Jam

Ingredients:

3 cups peach gores
1 kg pears
7 cups sugar
4 tsp lemon juice
3 tsp peach liqueur or brandy

Preparation:

Place peach gores with 2 1/2 water cups in a pot.
Let rest for 12 hours.

Boil the peaches with pears and the lemon juice for 20 minutes.
Add the sugar and let boil until dissolving.
Increase the fire until the jam reaches a temperature of 105ºC.
Let boil for 20 more minutes.

Retire of the fire and add the liqueur.
Let rest for 5 minutes.

Spill the hot jam in glass bottles.
Cover them and return to boil them for 10 minutes in bath Maria.

Pear Strudel

Ingredients:

14 oz flour
1 egg yolk
1 oz oil
5 oz warm water
2 oz melted butter
One picks salt

Stuffed:
4 or 5 pears cut in fine slices
1/2 cup raisins
2 tbsp flour
1/2 cup worn cake or pie
1/2 sugar cup
3 tbsp licor

Preparation:

Mix all the ingredients in a porcesador of foods, until obtaining a smooth and elastic pastry.
Place in a greased bowl.
Let rest for 30 minutes.

Mix all the ingredients of the filling very well.
Let rest for 20 minutes.

Stretch the pastry as more as you can on a greased base.
Varnish it with additional melted butter.
Place the filling all by the pastry.
Coil down leaving to the opening mouth.

Varnish the superior part of the coil with more melted butter.
Bake at 175ºC (350ºF) until gilding.