Pear and Cranberry Bake
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.