WHOLE-PEAR BAT­TER PUD­DING

Recipe Phillippa Cheif itz

House and Leisure Food - - WINTER WARMTH -

6–8 whole, wine-poached pears ¼ cup sugar ½ cup cake flour a pinch of salt 3 ex­tra-large, free-range eggs 1 cup milk 2T brandy ic­ing sugar ground cin­na­mon (op­tional) crème fraîche, to serve

Serves 4

Pre­heat the oven to 180˚C. Ar­range the pears in a but­tered bak­ing dish. To make the bat­ter, mix the sugar, flour, salt, eggs, milk and brandy, and pour the mix­ture around the pears. Bake for about an hour, or un­til golden. Dredge with ic­ing sugar and, if de­sired, dust the cin­na­mon on top. Serve warm with a dol­lop of crème fraîche on the side.

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