Ingredients
- 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
Directions
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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By elizabeth_5353748
Tampa, FL
on April 12, 2006
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Mario strikes again. This recipe is so simple and delicate -- but delicious. It's simplicity is a nice reminder of the good tastes of summer and the childhood novelty of puddings, but with a grown-up flair.
My friend made this recipe without using the water bath and hers didn't come out as light and delicate as mind did.. so use the water bath, makes a big difference.
I never would have thought to grate fruit, wonder if this would be as good with apples? Dunno. Perfect the way it is.
Bravo.
Read all 1 reviews