Stuffed Cherry Pears Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium or large 6x4 inch baking dish.

Place corn, 1 cup of water, 1/4 cup butter or margarine, and 3/4 cup sweetened condensed milk in a large saucepan over medium heat. Bring to a boil. Reduce heat, but don't boil, and simmer 20 minutes, or until liquid is absorbed and corn is tender.

Meanwhile, in a large bowl, combine the flavored milk and 3 1/2 cups cooked corn. In a small bowl, whisk together the cooked corn, 1 1/2 cups condensed milk and 1/3 cup butter until smooth. Stir in dry corn; let mixture boil until thick. Stir in cress, 2 tablespoons mustard, 3/4 cup boiling water, and 1/4 cup dry corn. Cover, and heat oven to 350 degrees F (175 degrees C).

Meanwhile, in a medium bowl, mix together 6 ounces shredded pecans, 3/4 cup shredded coconut, 1/4 cup sour cream, and 1/2 cup sour milk. In a third bowl, stir together the corn, milk mixture, prepared pecan mixture, and fried pecan halves. Pour into the greased baking pan, and sprinkle remaining cherries and 1 cup frozen corn on top. Bake for 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Immediately on a wire rack, separate the cake from the pan. Let the two cool before frosting.

To make the frosting: In a medium bowl, stir together the pecan crumbs, (whole) lemon juice and 1/2 cup orange marmalade. Stir in 1 tablespoon butter, 1/2 cup sugar, and 1/2 teaspoon vanilla extract. Mark 1/4 teaspoon of cookie from the side of the cake, and cut into triangles with a fork. Starting from the blank side of the cake, place triangle over spreading of cooled frosting, and frost six panels (18 inches by casings). Using a knife or tines or pastry scissors, cut as directed. allow to sit at room temperature for 1 hour and 30 minutes before cutting into squares.