A Patricia Wells recipe. Try to purchase your pears a few days before you decide to do this recipe, so that they will have a chance to ripen. Serves 10 to 12.
1/2 cup of pear eau-de-vie or brandy
6 ripe pears – but not soft
6 large eggs
1/2 cup of sugar
3/4 cup of unbleached all purpose flour
1/2 cup of heavy cream
1 Tbsp of vanilla extract
a pinch of salt
- Pour the pear brandy into a shallow bowl large enough to hold the pears when cut.
- Peel and core each pear, then cut each into 16 even slices.
- As they are cut, place the pear slices into the bowl and gently stir to coat the slices with the brandy.
- When all the pears are cut stir again, cover and let marinate for 1 hour.
- Turn the pears from time to time, so they do not darken.
- Preheat the oven to 400°F.
- Butter and sugar a 10-1/2 inch porcelain baking dish.
- Combine the eggs, sugar and vanilla in the bowl of an electric mixer and beat until frothy.
- Slowly add in the flour, cream and salt.
- Drain the pears and add the marinade liquid to the batter. Mix until well blended.
- Arrange the pear slices in a spiral in the prepared baking dish.
- Pour the batter over the pears.
- Place the baking dish in the center of the oven and bake until the top is golden, about 25 minutes.
- Remove from the oven and cool.
- Sprinkle on confectioners’ sugar and serve warm or at room temperature.