queenofpears

Baby Pear Queen of Puddings

by Colne Life magazine

An old retro British classic given a luxurious upgrade.

Preparation time: 10 minutes
Cooking time: 35 minutes

Ingredients

  • 500ml fresh custard
  • 100g fresh breadcrumbs
  • Pinch of nutmeg
  • 80ml milk
  • 3 large eggs, yolks separated 1 jar Opies Baby Pears with Luxardo® Amaretto, syrup reserved
  • 200g caster sugar
  • 4 tbsp black cherry conserve

Method

  1. Heat the oven to 180°C /160°C Fan / gas 4.
  2. Mix the custard, breadcrumbs, nutmeg, milk, egg yolks and 3-4 tbsp of reserved syrup together in a bowl then stir until well combined. Pour into an ovenproof dish and bake in the oven for 15-20 minutes or until custard has just set but still wobbles slightly. Remove from the oven and set aside for 10 minutes to cool a little.
  3. Gently spread the conserve evenly over the custard base. Remove the baby pears from the jar, and press gently into the custard so they sit upright. Whisk the egg whites until stiff peaks form, then slowly add the remaining sugar, whisking all the time until thoroughly combined.
  4. Dollop the meringue on top of the conserve to surround the pears, making sure the pear stalks still visibly poke through. Bake for 12-15 minutes or until the meringue has set and started to colour. Serve warm.

Credit: opiesfoods.co.uk

ColneLife Dec/Jan 24/25