Ingredients

  • 12 pears
  • ½ glass wine
  • ¼ lb bread, or French roll
  • ½ lb butter
  • 6 eggs
  • glass milk
  • 3–4 cloves
  • lemon zest
  • cinnamon
  • ½ glass sugar
  • ½ spoon butter
  • 2–4 rusks

Method

Peel and slice 12 pears and sprinkle the pieces with ¼ glass sugar, a little cinnamon, and 3–4 ground cloves. Add ¼ glass water and ½ glass wine and place the mixture in a covered saucepan over a high fire. When the sauce boils away, remove the pears from the fire and cool. Beat 6 egg yolks until white with ¼ glass sugar. In another bowl beat 1 spoon butter until white with a little lemon zest and ¼ lb roll soaked in milk and squeezed out. Add the eggs and sugar and fold in 6 beaten egg whites. Pour half of the batter into a mold, add the prepared pears, top with the rest of the batter, and bake.

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