John Myers
Ingredients for 4 servings:
- 750 g pear(s)
- 60 g butter, soft
- 125 g cane sugar
- 1 packet of vanilla sugar
- 2 eggs, separated
- 150 g semolina
- 125 g flour
- 3 tsp, leveled baking powder
- 250 ml milk
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
an alternative to Kirschmichel – as a casserole or dessert
Peel the pears, remove the cores, and cut them into small pieces. Cream the butter until light and fluffy, then add the cane sugar, vanilla sugar, egg yolks, and semolina and mix. Then alternately stir in the flour, baking powder, and milk. Beat the egg whites until stiff peaks form and fold in. Pour about 1/3 of the batter onto the bottom of a greased baking dish (the bottom should be covered). Spread the pears on top and cover with the rest of the batter. Bake at 200°C for about 45 minutes. Delicious warm as a casserole, or cold as a cake or dessert. Depending on the ripeness of the pears, you may need to use more or less sugar. Regular sugar can, of course, be used instead of cane sugar.
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