Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over medium-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel.
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To prepare filling: Combine pear nectar (or juice or water) and lemon juice in a large bowl. Toss pears with the juice. Whisk brown sugar, cornstarch, lemon zest and ginger in a nonreactive Dutch oven until combined.
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Paula introduces us to her new line of pre-seasoned cast iron molds reminiscent of her mama’s kitchen, including muffin, gingerbread and corn stick molds, among others. Interview at the 2009 International Home and Housewares Show by Georgia Downard for Cooking.com.
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