Here is a sneak preview of the Beaujolais Nouveau dessert course, enjoy.
1 cup fresh sliced pears
1 cup dried cranberries
1 cup brandy
1/2 teaspoon cinnamon
3 eggs
1 cup milk
3/4 stick butter, melted
1/2 cup sugar
1/3 cup flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon sugar
1/8 teaspoon cinnamon
Preheat oven to 325°F. Butter a cast iron skillet.
Combine pears, cranberries, brandy, & cinnamon - cook slowly until reduced to a syrup for 18-20 minutes.
Combine eggs, milk, butter, sugar, flour, vanilla, & salt - pour over fruit, then sprinkle with sugar & cinnamon.
Bake 40-45 minutes - until beautifully “puffed”.
Comments
Commenting is not available in this channel entry.