This dessert is a rustic, delicious baked mixture of apple and pear slices in a custard-like base. It is also incredibly easy to make. Share it with family and friends in a casual setting.
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- 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.
