| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sainsbury13, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 4 |
|
Pears; peeled, cored and |
|
|
; cut into 1cm ( 1/2 |
|
|
; inch) slices |
| 125 |
g |
Punnet blackberries; washed |
| 4 |
lg |
Size egg yolks |
| 50 |
g |
Caster sugar; (2oz) |
|
|
Grated zest of 1 lemon |
| 1 |
|
200 millilit creme fraiche |
INSTRUCTIONS
Preheat the oven to 220 C, 425 F, Gas Mark 7.
Divide the fruit equally between four individual, heatproof gratin
dishes or one large dish.
Beat the egg yolks with the sugar until light and creamy. Mix in the
lemon zest and creme fraiche.
Pour this mixture over the fruit. Place the dish/dishes on a baking
tray and cook for 15-20 minutes or until golden brown. Serve
immediately.
Converted by MC_Buster.
NOTES : A rich, creamy dessert comprising of creme fraiche, pears and
blackberries.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”