Tipsy pears

Name: Tipsy pears
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 750 g ripe pears; 75 g Sugar; 1 package Vanillin sugar; 2 TABLESPOONS Apple or quince jelly; 1 package (250 g) Zwiebäcke; 7-10 Tbsp juice and grated zest of 1 untreated lemon; 150 ml Pear juice; 1/4 l Milk; 2 Egg Yolk; 5 TABLESPOONS Pear brandy; 75 g Butter; 7-10 Tbsp Icing sugar; 2 Pear halves from the can; 7-10 Tbsp Lemon balm; 1 large freezer bag; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

750 g ripe pears
75 g Sugar
1 package Vanillin sugar
2 TABLESPOONS Apple or quince jelly
1 package (250 g) Zwiebäcke
7-10 Tbsp juice and grated zest of 1 untreated lemon
150 ml Pear juice
1/4 l Milk
2 Egg Yolk
5 TABLESPOONS Pear brandy
75 g Butter
7-10 Tbsp Icing sugar
2 Pear halves from the can
7-10 Tbsp Lemon balm
1 large freezer bag
7-10 Tbsp Aluminium foil

Directions

1
Peel and quarter the pears, remove the core. Layer in a round casserole dish. Mix sugar and vanillin sugar and sprinkle over the pears. Spread jelly over them. Put the rusks in a freezer bag and crush them with the cake roll. Sprinkle over the pears. Mix lemon juice, lemon zest and pear juice and spread over the onions.
2
Whisk milk and egg yolk, stir in pear brandy and pour over the onions. Cover casserole with butter flakes and cover with aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Remove aluminium foil and brown the casserole for another 10 minutes. Dust the casserole with icing sugar and decorate with pear halves and lemon balm. Casserole tastes hot or cold
3
With 10 people: