Charles pears
Instructions
Peel the pears, with a special scooper remove core leaving her whole.
Sprinkle with the lemon juice because they blacken, place them in a saucepan, sprinkle with 100 g of sugar, pour the red wine into the bowl.
Place the pan on the heat, bring to boil and cook for 10 minutes at the beginning of the boil.
Turn off and let cool pears in syrup.
In a bowl beat the egg yolks with the sugar until they become foamy and white.
Add hot milk, cream.
flour and melted butter in a Bain-Marie.
Whip the egg whites until foamy, blend gently soda to the mixture.
Finally add a pinch of baking powder and pour the mixture into a buttered Cake mould.
Bake in preheated oven at 180 degrees for 30 minutes.
Remove the mold and allow it to cool completely.
Put the Crown on the serving dish, then drizzle a little at a time with the cooking juice of pears warm until it absorb completely.
Place in the center of the Crown drained pears.
Serve tepid or cold.
Accompanying wines: Brachetto wine D'acqui DOC, Vernaccia Di Serrapetrona "sweet" DOC, Moscato Di Pantelleria Liquoroso "DOC".
Ingredients and dosing for 6 persons
- 120 g of flour
- 250 g of sugar
- 60 g of butter
- 3 eggs
- 3 tablespoons of milk
- Baking powder
- 6 pere martine
- 100 cl of red wine
- 1 lemon