Baking Dessert

Pear and cranberry bake

Name: Pear and cranberry bake
Prep time: 55 min
Cook time: 25 min
Total time: 80 min
Yield: 4
Ingredients: 3 free-range eggs, plus 2 extra yolks; 1/2 cup (75g) caster sugar; 30g plain flour, sifted; 1 cup (250ml) light milk; 1/2 teaspoon vanilla extract; 100g dried cranberries; 1/4 cup (60ml) port, Marsala (see Notes) or Poire William liqueur (see Notes); 2 ripe pears, such as beurre bosc; 2 tablespoons flaked almonds; Icing sugar, to dust

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by Jill Dupleix

Food writer

Oct 03, 2015

With ripe pears and dried cranberries, this is a lovely winter version of the classic French baked custard.

3 free-range eggs, plus 2 extra yolks
1/2 cup (75g) caster sugar
30g plain flour, sifted
1 cup (250ml) light milk
1/2 teaspoon vanilla extract
100g dried cranberries
1/4 cup (60ml) port, Marsala (see Notes) or Poire William liqueur (see Notes)
2 ripe pears, such as beurre bosc
2 tablespoons flaked almonds
Icing sugar, to dust

Method

1.

Using electric beaters, beat eggs, extra yolks and sugar together in a large bowl for 2 minutes until pale and thick. Gently fold in sifted flour and a pinch of salt, then the milk and vanilla, mixing lightly until smooth. Chill for 30 minutes.
2.

Meanwhile, place cranberries in a small bowl. Cover with port or liqueur, then soak for 30 minutes. Drain, reserving liquid.
3.

Preheat the oven to 190C. Grease a shallow 18cm x 26cm baking dish.
4.

Peel the pears, quarter lengthways, then remove the core. Arrange the pears in the baking dish and scatter with most of the drained cranberries. Stir batter and pour over fruit (it won’t cover completely). Scatter with the flaked almonds and bake for 20-25 minutes.
5.

The top should be golden and the inside like a just-set custard. Remove from the oven and leave to set for 5 minutes, then scatter with the remaining cranberries, dust with icing sugar and serve warm. Drizzle with the reserved port or liqueur from the cranberries, if desired.