Gratin with Almond Butter and Marsala Pears
A gratin featuring almond butter and Marsala pears crafted from fresh ingredients in the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 pears
- 400 ml red Marsala
- 0.5 cinnamon stick
- 2 cloves
- soft butter (for the ramekins)
- 75 g peeled, ground almonds
- 300 ml milk
- 4 egg yolks
- 2 egg whites
- 60 g marzipan raw mass
Instructions
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1.
Halve the pears and remove the core, leaving the stem attached. Bring Marsala to a boil in a pot with cinnamon and cloves. Add the pears and simmer for 4-5 minutes. Remove from heat and let cool. Then take the pears out of the Marsala, score each half several times and fan them apart. Place in four buttered ramekins.
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2.
Preheat oven to 200°C (400°F) with both top and bottom heating.
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3.
Roast almonds in a hot pan until fragrant. Deglaze with milk and bring to a boil. Whisk egg yolks and gradually stir in the almond milk mixture, letting it cool. Beat egg whites to stiff peaks. Mash marzipan with a fork and mix with 2-3 tbsp of pear juice. Fold the meringue into the yolk cream and pour into ramekins. Bake for about 20 minutes until golden brown.
