Ingredients
1 cup packed brown sugar
1/2 cup butter, melted
1 large pear, peeled and sliced (about 1-1/2 cups)
3/4 cup raisins
4 cups cubed day-old French bread (1-1/2 inch pieces)
3/4 cup finely chopped pecans
4 large eggs
2 cups French vanilla ice cream, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
Directions
In a small bowl, mix brown sugar and butter. Spread onto bottom of a greased 8-in. square baking dish. Layer with pear, raisins, bread cubes and pecans.
In a large bowl, whisk eggs, ice cream, cinnamon and vanilla until blended; pour over top. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Malagasy Vanilla Chicken Stew
Ingredients:
2 tablespoons oil
1 thinly sliced onion
3 finely chopped garlic cloves
2 tablespoons grated ginger
2 cups coconut milk
1 split vanilla bean
5 cloves
1/2 teaspoon ground turmeric
1 tablespoon curry powder
22 oz. boneless and skinless chicken thighs
2 chopped plum tomatoes
salt and pepper, to taste
Directions:
Heat oil. Add onion, garlic and ginger. Saute until they start to change color.
Add coconut milk, vanilla bean, cloves, turmeric and curry powder. Add 1 cup water and bring to a boil.
Add chicken pieces. Reduce to a simmer and cook for 20 minutes, until chicken is cooked through.
Add tomato, salt and black pepper to taste. Simmer another 5 minutes.
