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Blackberry and Pear Gratin
4 Pears; peeled, cored and cut into 1 cm ( 1/2 inch) slices
125 g Punnet blackberries; washed
4 lg Size egg yolks
50 g Caster sugar; (2oz)
Grated zest of 1 lemon
1 200 millilit creme fraiche
Preheat the oven to 220 C, 425 F, Gas Mark 7.
Divide the fruit equally between four individual, heatproof gratin dishes
or one large dish.
Beat the egg yolks with the sugar until light and creamy. Mix in the lemon
zest and creme fraiche.
Pour this mixture over the fruit. Place the dish/dishes on a baking tray
and cook for 15-20 minutes or until golden brown. Serve immediately.
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