This special dessert is actually more like a custard, and the filling itself is firm enough so you can cut them into wedges. Very beautiful and a must try!
- 1 lemon (quartered)
- 4 pears (such as cornice or anjou, peeled and cored)
- 625 milk
- 188 superfine sugar
- 3 large eggs
- 3 large egg yolks
- 1 tablespoon pear brandy
Baked Pears With Cream is a community recipe submitted by Kuhn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.