| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Ripe Dessert Pears |
| 4 |
|
Eggs |
| 125 |
g |
Caster Sugar |
| 60 |
g |
Plain Flour |
| 60 |
g |
Butter |
| 250 |
ml |
Milk |
| 3 |
tb |
Poire William |
| 1 |
tb |
Caster Sugar |
| 250 |
ml |
Double Cream |
| 1/2 |
ts |
Vanilla Essence |
INSTRUCTIONS
CHANTILLY CREAM
1. Slice the pears in half lengthways, leaving the skin on.
2. Using a teaspoon, remove as much of the core as possible and put the
pears cut side down in a buttered ovenproof dish.
3. Beat the eggs lightly in a bowl and then whisk in a pinch of salt and
the sugar.
4. Sift the flour into the egg mixture and continue whisking.
5. Melt the butter and whisk into the mixture.
6. Finally, whisk in the milk and the 2 tbsp of Poire William. Pour the
batter over the pears and dot with a little more butter before baking in a
preheated oven set at 200ºc / 400ºf / Gas Mark 6 for 35 - 40 minutes, or
until the batter is golden, puffed up and set.
7. Sprinkle with a tbsp of Poire William and some extra caster sugar.
Chantilly Cream
8. Whisk the cream until it is holding its shape and flavour with the sugar
and vanilla essence.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on Jun 23, 1999
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