French Toasted Gingerbread with Pear

Serves 8

Preparation and Cooking 45minutes

• 1 kg of gingerbread, cut into slices
• 6 pears
• 1 lemon
• 125g of salted butter
• 1 whole egg + 2 yolks
• 50g of sugar
• 20cl of liquid cream

1. Preheat the oven to 180°C/360°F/Gas Mark 6. Peel the pears and cut them into quarters. Brown them quickly in the apple dish with one third of the butter and the lemon juice. Remove them from the dish and put them to one side on a plate.
2. Cut the slices of gingerbread to match the shape of the dish, making sure that they completely and evenly cover the bottom.
3. Spread butter on the slices of gingerbread and place the pears (buttered side up) in the dish.
4. Cover with a second layer of gingerbread. Place the pears on top.
5. Beat the cream along with the eggs and use this to cover the pears and the gingerbread.
6. Sprinkle with powdered sugar and cook in the oven for 30 minutes. Serve warm.
7. Bon Appétit!

Note
You can add a spoonful of pear brandy, cognac or rum to the cream. If you like the fruit to be more "candied" and caramelised, extend the cooking time by 10 minutes.