John Myers
Oven Slip with Pears
The perfect oven slip with pears recipe with a picture and simple step-by-step instructions.
- 12 piece Milk roll
- 3 piece Ripe pears
- 3 piece Eggs size L.
- 1 200 ml Cream
- 50 g Cane sugar
- 100 g Flaked almonds
- 2 Teaspoon. Cinammon
- Butter or margarine
- Lemon juice
- Cut the milk rolls into 1 cm slices. Layer in the baking dish. Peel the pears – remove the core and cut into wedges. Drizzle with lemon juice. Put the pear wedges between the slices. Whisk the eggs with the cream and pour over the rolls / pears. Sprinkle with the flaked almonds. Mix the cinnamon with the cane sugar and sprinkle over the flaked almonds. Bake in the pre-oven 180 degrees (fan oven 160 degrees) on the middle rack for about 35-40 minutes. Tastes warm and cold. You can serve it with vanilla sauce or vanilla white. We like it fresh out of the oven – with no additives. Oven slugs are not only known from the Pflaz – I can’t say where it originated – but it is just as well known in Baden as it is in Saarland. In the past it was just a residual utilization where you processed the yeast plait from Sunday. Most of them had fruit in the garden. The oven slip also tastes good with plums – apples, etc.
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