Pear Gratin

[Pear Gratin; mensaBarbie©-05]

CARNIVAL OF RECIPIES #47
~~~PEAR GRATIN~~~
Artistic, delicious (and easy.)

(Serves 4)
4 large peeled pears (poached in sugar syrup)
4 thin slices of Genoese cake

For the almond cream:
1/4 lb (125g) butter, softened
generous 1/2 cup (125g) granulated sugar- 2 eggs
1 cup (125g) powdered almonds
2- 1/2 tblspns (25g) flour

For the sauce:
4 egg yolks
4 tblspns (50g) granulated sugar
6-1/2 tblspns (10cl) heavy cream (whipped till peak)
8 teaspoons (4cl) pear brandy (best)

How-to:
Cream the butter and sugar together, then beat in the eggs, almonds, and flour.
Make a pear sauce by beating together the egg yolks and sugar until the mixture turns lemon-color, then fold in the whipping cream and the pear brandy.

Spread the pieces of Genoese cake with the almond cream, brown under a broiler, then place in center of desert plates.

Slice the pear and place slices on top of the Genoese cake, spoon over the sauce, and place back under the broiler to lightly brown.
Remove from broiler and add fresh picked mint leaves, and raspberries.
~~~Serve immediately~~~