John Myers
Pear Cakes with Blackberry Compote
The perfect pear cakes with blackberry compote recipe with a picture and simple step-by-step instructions.
- 3 Pc. Ripe, sweet pears
- 150 g Blackberries
- 3 tsp Currant jelly, or other berry jelly
- 2 tbsp Liqueur; Cherry, amaretto, etc.
- 2 tbsp Sugar
- 50 g Wheat flour
- 1 Egg
- 50 ml Milk
- 1 pinch Salt
- 0,5 packet Vanilla sugar
- Flour for turning
- 50 g Creme fraiche Cheese
- Cinammon
- Cook a compote from the blackberries, the fruit jelly, the liqueur and the sugar. Cook everything for a maximum of 5 minutes and then set aside to cool. Now make a liquid dough out of the flour, milk, egg, vanilla sugar and salt. Cut the pears in about 1 cm. Cut thick slices, remove any seeds. Now turn the pears in the flour (shake off excess flour) and pull through the dough. Immediately fry the pears in hot vegetable fat on both sides until golden brown. The best thing to do is to let it drip a little on paper towels. Now is served! Put the pears with the compote on a plate, add a dollop of creme fraîche and dust everything with a little cinnamon! This quantity is sufficient for 4x dessert or 2x hungry, sweet main course! 🙂
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