Delicious desserts, in spite of its simplicity, a decent dinner party.
Normandy Pear Pie
8 servings
Butter for greasing forms155 g (3/4 c.) Fine sugar150 g butter at room temperature2 eggs225 g (1 1/2 tbsp.) Flour3 tsp baking powder125 g (1/2 tbsp.) Sour cream500 g pears, peeled and coarsely chopped'55 (1/2 tbsp.) Walnuts, chop'65 (1/3 c.) Raisins1 tsp a mixture of spices (I used 1/2 teaspoon ginger 1/4 teaspoon cinnamon + 1/8 teaspoon cardamom + 1/8 teaspoon nutmeg)60 ml. (1/3 c.) Brandy (cognac)2 tablespoons HoneyDouble cream, to supply
Normandy Pear Pie
8 servings
Butter for greasing forms155 g (3/4 c.) Fine sugar150 g butter at room temperature2 eggs225 g (1 1/2 tbsp.) Flour3 tsp baking powder125 g (1/2 tbsp.) Sour cream500 g pears, peeled and coarsely chopped'55 (1/2 tbsp.) Walnuts, chop'65 (1/3 c.) Raisins1 tsp a mixture of spices (I used 1/2 teaspoon ginger 1/4 teaspoon cinnamon + 1/8 teaspoon cardamom + 1/8 teaspoon nutmeg)60 ml. (1/3 c.) Brandy (cognac)2 tablespoons HoneyDouble cream, to supply