Recipe courtesy of Scribner
Apple and Pear Gratin
- Level: Easy
- Yield: serves 6 to 8 people
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 206
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 139
- Sodium
- 35
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
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.