INGREDIENTS
- Stuffed:
- – Pears 5 items.
- – 1 handful of raisins.
- – Sugar 4 tbsp.
- – Butter 3 tbsp.
- – 1 cinnamon stick
- – Cognac 40 cc.
- Deck:
- – Flour 400 g.
- – Butter 300 g.
- – Sugar 300 g.
- – Eggs 2 items.
- – Yolks 2 items.
- – Milk 250 cc.
- Salsa:
- – Chopped semisweet chocolate 100 g.
- – Crema 150 g.
- At your service:
- – Cream ice cream c/n.
We go away you this beautiful PEAR COBBLER so that you can put together and delight at snack time .
PROCEDURE:
1. Reduce the fruits into roughly 2 x 2 cm cubes and sauté them in butter for a few minutes. Add sugar, cinnamon powder and flambé with cognac.
2. Place in a high-sided, oven-safe glass or tile container.
3. Sandblast with flour, butter and sugar.
Combine the eggs with the yolks and milk. Combine it into the sandblasting.
4. Cowl the fruit with this combination.
5. Bake at reasonable temperature (170ºC) till golden.
6. For sauce , pour the recent cream over the chocolate, wait a minute and blend.
7. Serve heat with cream ice cream and chocolate sauce. Get pleasure from it! .
