Pears and raspberries gratin
10
4
4
No
Ingredients
- 4 well ripe pears
- 250 ml (1 cup) of raspberries
- 1 package of mascarpone of 275 g
- 15 ml (1 tablespoon) of lemon zests
- 80 ml (1/3 cup) of sugar
- 45 ml (3 tablespoons) of milk
- 1 to 5 drops of vanilla essence
- 80 ml (1/3 cup) of sliced almonds
Preparation
Side-by-side mode
- Peel and slice pears into quarters.
- Divide pears quarters into four ramequins. Set raspberries over pears.
- Preheat oven to "grill" (broil).
- Mix mascarpone with zests in a bowl, half the sugar, milk and vanilla. Pour over fruits.
- Garnish with almonds and sprinkle the remaining sugar.
- Oven grill for 4 minutes, until the surface browns.
