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Pear Pudding: Budino di Pera
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4 large eggs, separated
5 tablespoons sugar
1 tablespoon ground cinnamon
2 pounds D' Anjou pears, peeled, stemmed, cored, seeded, and grated
1 lemon, zested
Unsalted butter, to prepare the pan
Plain fresh bread crumbs
Preheat the oven to 400 degrees F.
Beat the yolks with the sugar and cinnamon, then fold in the grated pears and lemon zest.
Beat the egg whites to stiff peaks, and fold them into the fruit mixture. Butter a pudding mold or quiche pan and sprinkle with bread crumbs. Turn the fruit mixture in to the pan and level with a spatula. Place the pan in a water bath and bake for 20 minutes, and serve cool or cold.
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Other Recipes from this Episode
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