Pear Casserole

Ingredients

• 2 pears
• 1 tbsp honey
• 20 ml apple juice
• 3 tbsp butter
• 4 eggs
• 100 g spelt whole‑grain flour
• 50 g ground almonds
• 250 ml milk (3.5% fat)
• 2 tbsp Raw cane sugar
• a pinch salt
• 1 tsp powdered sugar from raw cane sugar

Instructions

1. 1.

   Peel the pears, quarter them, remove the core and cut the quarters into strips. Melt the honey in a hot pan. Toss the pear strips and deglaze with apple juice. Stir gently to lightly caramelize, then remove from heat and let cool slightly.

2. 2.

   For the batter melt 2 tbsp butter in a small pot. Separate the eggs. In a large bowl combine flour and almonds, whisk in milk until smooth. Add yolks, melted butter, 1 tbsp raw cane sugar and salt; mix well. Beat egg whites with remaining raw cane sugar to stiff peaks and fold into the batter with a spatula.

3. 3.

   Melt the remaining butter in an oven‑proof pan. Pour the batter in and brown lightly for about 1–2 minutes over medium heat. Top with pear strips and bake in a preheated oven at 220 °C (fan: 200 °C; gas: level 3–4) for 5–10 minutes to allow it to rise. Remove from oven and dust immediately with powdered sugar before serving.