Pear Casserole

Remove the stems from the cucumbers and chop them in a cutter (universal chopper) or put them through a meat grinder. Mix with apple juice and sweeten with pear syrup. Grate the fresh pears into the mixture. Mix well.

Grease the baking dish with butter. Pour in pear mixture and rusk in layers. Finish with rusk.

Separate the eggs. Stir egg yolks and cream and pour over gratin. Put in the middle of the oven at 180 °C and bake for twenty minutes.

Beat the egg whites until half stiff. While continuing to whisk, add the sugar and continue to whisk until the snow is glazed. Spoon evenly over the top of the casserole, forming peaks. Immediately repeat in the stove form and bake another ten min.

Bring to the table hot.

Tip:

Use up leftover bread – This casserole can also be made with chopped stale plait, bread, Semmeli, etc. can also be prepared. If you have only one step, put it in a freezer bag and freeze it until you have enough for a casserole.

(*) before, maybe soak them, in case they are hard-dried.

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