Pear and Cranberry Bake

Name: Pear and Cranberry Bake
Prep time: 55 min
Cook time: 25 min
Ingredients: 3 ea Eggs - large; 2 ea yolk; 1/2 cup Sugar Superfine; 2 tbsp Plain flour; 1 cup Milk 2%; 1/2 tsp Vanilla extract; 3/4 cup Dried Cranberries; 1/4 cup Brandy; 2 ea Pears - ripe; 2 tbsp Almonds - flaked; Icing sugar to dust

Features:

Cuisine:

British

Medium

Directions

Pear and Cranberry Bake

Print Recipe

Prep Time: 55

Cook Time: 25

Course: Dessert

Cuisine: British

Keyword: australian dessert, cranberry, custard, pear

Servings: people

Ingredients

3 ea Eggs - large
2 ea yolk
1/2 cup Sugar Superfine
2 tbsp Plain flour
1 cup Milk 2%
1/2 tsp Vanilla extract
3/4 cup Dried Cranberries
1/4 cup Brandy
2 ea Pears - ripe
2 tbsp Almonds - flaked
Icing sugar to dust

Instructions

In a large bowl, using an electric mixer, beat the eggs, egg yolks and sugar together uhtil pale and thickening. Takes about 2 minutes.
Fold in the sifted flour, milk, vanilla etract and a pinch salt. Chill for about 30 minutes.
Place the dried caranberries in a small bowl to soak with the brandy for about 30 minutes. Drain, reserving the soaking liquid.
Grease a shallow 10 in by 7 in baking dish and preheat the oven to 375℉.
Peel and quarter the pears lengthways and remove cores. Arrange the pear segnents and scatter with about 3/4 of the soaked cranberries. Stir the batter and pour over the fruit. Sprinkle with the flaked almonds and bake for 25 minutes.
The top should be golden and almost set like a nearly set custard. Remove from the oven to rest for 5 minutes. Scatter over the remaining cranberries and dust with icing sugar. Drizzle with the reserved soaking liquid and serve warm.