- 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 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.