Name: Apple and Pear Gratin
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: serves 6 to 8 people
Ingredients: Butter for the baking dish; 3 large eggs; 2 large egg yolks; 2/3 cup granulated sugar; 1 tablespoon dark rum; 1/2 teaspoon pure vanilla extract; 2 tablespoons all-purpose flour; 1/2 cup heavy cream; 1 red apple, such as Fuji, Gala or Rome Beauty; 1 ripe Anjou or Bartlett pear

Directions

Preheat oven to 325 degrees F. Butter the sides and bottom of a 9-inch baking dish that is at least 2 inches deep or a 9-inch springform pan.
Put the whole eggs plus the egg yolks and the sugar in the bowl of a mixer. Beat at high speed until you see pale yellow ribbons form.
Mix in the rum and vanilla. Add the flour and mix well. Transfer to a mixing bowl.
In the clean mixer bowl, whip the heavy cream to firm peaks, then fold it carefully into the egg mixture with a rubber spatula. Pour the batter into the buttered dish.
Peel and core the apple and pear and slice them crosswise into thin half-moons. Arrange over the batter in the baking dish, alternating the apple and pear slices. Do not be concerned if they sink into the mixture; they eventually will end up embedded in it. Place in the pre-heated oven and bake until the top has turned golden brown, 45 to 50 minutes. Serve warm or chilled.

Recipe courtesy of "Every Night Italian", Published by Scribner, 2000

Apple and Pear Gratin

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