Recipe - Blackberry And Pear Gratin

4 Pears; peeled, cored and
; cut into 1cm ( 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 1520 minutes or until golden brown. Serve
immediately.

Converted by MC_Buster.

NOTES : A rich, creamy dessert comprising of creme fraiche, pears and
blackberries.

Converted by MM_Buster v2.0l.