Oven hangover with cooking pears

Ingredients for 5 servings:

• 2 ½ kg cooking pear(s)
• 2 stalk(s) cinnamon
• 3 tsp cornstarch
• some sugar
• 500 g flour
• 4 eggs
• 1 pinch of salt
• 1 packet of baking powder
• 200 ml milk
• some water
• 180 g bacon, cut into thin slices

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

North German pear season

Pear compote: Peel the cooking pears and cut them into bite-sized pieces. Place 3/4 of the pears in a pot filled with water. Set the remaining pears aside for the casserole. Tip: Depending on their size, you can also quarter or eighth the pears for the compote and cut the portion for the casserole into small pieces. Then put the pears on the stove and simmer with the cinnamon sticks for about 20 minutes. But not for too long, as the pears should retain their shape and not overcook. Sweeten with a little sugar if desired. Thicken with the cornstarch mixed with a little cold water. Important: Since the water will be used directly for cooking and the pears release important flavors directly, place the pears as neatly as possible in the pot and do not use too much water to capture all the flavor and not stretch them too much. Casserole: While the pears are cooking, prepare the dough. To do this, knead the flour, eggs, a pinch of salt, and baking powder with about 200 ml of milk. If the batter is a bit too thick, add a little water. Stir in the reserved pears. Line a deep casserole dish with the thin bacon slices, pour in the batter, and cover with bacon slices. Bake the Ofenkater in the casserole dish for 60 minutes at 180°C fan-assisted oven. Place the warm pear compote in a bowl on the table, cut the casserole into large pieces, pour the pear compote over it, and serve. If you have any Ofenkater leftovers, they taste delicious reheated in a pan the next day and serve with the remaining, also warmed, pears.