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Wayne Gisslen

Pear and Apple Gratin

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Preparation info
  • Yield:

    6

    portions
    • Difficulty

      Medium

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Apples

Method

Procedure

  1. Peel and core the apples and pears. Chop into bite-size pieces.
  2. Heat the sugar to a golden caramel. Add the butter, then the apples, pears, and vanilla. Cook gently until the fruit is tender. Add the Calvados. Remove the fruit with a slotted spoon and reserve.
  3. Sift the flour with the ground almonds into a bowl. Add the sugar and mi

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