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

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Apple and Pear Gratin

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