Breakfast always begins with a special fruit dish such as praline bananas, baked pears in an almond cream sauce, poached pear (pictured above) or berries brulee. This is followed by an enticing sweet or savory main course (chef's choice)
with several side dishes as well as a choice of several juices and freshly brewed coffee. Entrees may be waffles with a bourbon pecan maple syrup, eggs roulade with spinach and sundried tomatoes (pictured above) or eggs ala goldenrod, one our our guests' favorite. Tea drinkers rejoice! We offer a choice of almost two dozens kinds of Twinings as well as other teas. Some of the choices include English breakfast, Lady Jane Grey, Earl Grey, Darjeeling, Lapsang Souchong, and Prince of Wales as well as a large assortment of herbal and decaf teas.
Baked Pear in Almond Cream Sauce
This is the most requested fruit dish at the bed and breakfast. It is not my original recipe and I've forgotten where I found it so I can't give proper credit for it. Although this is for 4 people, It is an easy dish to expand. When I make it for a crowd, I make it in a 9x13 casserole dish.
1 Cup Sugar
4 Tablespoons vanilla extract (the real stuff)
1 Teaspoon almond extract
1 Cup heavy (whipping) cream
Peel the pears, then cut in half the long way and core. Sprinkle 1/4 cup sugar in the bottom of 4 ramekin cups. Place a pear half sliced side down on top of the sugar. Pour 1 Tablespoon vanilla and 1/4 teaspoon amond extract over each pear. Bake at 350 degrees 20-30 minutes, until the sugar starts to bubble. (Place ramekins on foil lined baking sheet. Sometimes the sugar will bubble over and then will make clean up much easier.)
Pour 1/4 cup cream over each pear and coninue baking 20-30 minutes more until pear is soft. Remove from oven and cool for 5 minutes. Garnish with sliced toasted almonds.