Join editor Marissa Greteman at Texas Weddings Magazine as she creates a special dessert.
Here is the recipe:
1 tablespoon unsalted butter
1⁄3 cup plus 1 tablespoon granulated sugar, divided
3 large eggs
6 tablespoons all-purpose flour
1½ cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
¼ teaspoon salt
2 tablespoons brandy
2–3 firm, ripe Bartlett pears
confectioners’ sugar (optional)
crème fraîche (optional)
1. Preheat the oven to 375°F. Butter a 10-x-3-x-1½-inch round baking dish, and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
2. Beat the eggs and the 1⁄3 cup of granulated sugar in a bowl on medium-high speed, until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt and brandy. Set aside.
3. Peel, quarter, core and slice the pears. Arrange the slices in the baking dish. Pour the batter over the pears. Bake until the top is golden brown and the custard is firm, about 35–40 minutes.
4. Serve warm or at room temperature. Sprinkle with confectioners’ sugar, and serve with crème fraîche, if desired.