Of course, it's only two ways if you make both recipes. These were definite winners.
Steamed pear pudding (from Microwave Gourmet)
1/4 lb +2 tbs unsalted butter
1 1/2 lb ripe Bosc pears (approx. 3 pears)
1/4 c lemon juice (fresh if possible)
1 c granulated sugar (I used a Splenda blend)
1/2 c heavy cream
1/3 c cake flour, sifted (I used plain old flour and did not sift)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Butter a 9" x 4" or a 4-cup microwave-safe bowl with the +2 tbs butter. Peer, halve, and core pears. Rub them with lemon juice to prevent browning. Put them in a dry 4-cup glass measuring cup (I bought one special for this cookbook). Cover the cup tightly with microwave wrap, and cook at 70% for 3 min.
Put all remaining ingredients into food processor. Remove pears from oven and add them to processor. Blend until smooth.
Pour mixture into buttered bowl. Cover tightly with microwave wrap and cook at 70% for 9 min (longer if it has not set yet).
Remove from oven and pierce wrap. Cover top of bowl with a plate and let stand for 15 min. Serve warm.
3 tbs sugar
1/4 c water
1 slice ginger
1 tsp water
1 c pear juice or pear nectar
1 c cognac
twists of lemon rind
Grate ginger. Put water and sugar in a small pan over medium-high and cook until sugar dissolves. Remove from heat and pour 2/3 of 'syrup' into storage container. Add ginger to remaining syrup and let stand 15 min. Strain and chill (if you want it cold; I did not chill mine, nor strain it for that matter).
Combine gingered syrup, pear juice, and cognac. (If you like it cold, combine them in a martini shaker half full of ice and shake it up.) Half a cup is a serving, with one lemon twist per.