Shelf-baked pears with nougat, almond gratin and vanilla ice cream

Ingredients for Shelf-baked pears with nougat, almond gratin and vanilla ice cream

Instructions for Shelf-baked pears with nougat, almond gratin and vanilla ice cream

To prepare the Shelf-baked pears with nougat, almond gratin and vanilla ice cream recipe, please follow these instructions:

The bulbs are peeled but let the stem side. The core housing is taken from the bottom of the bulbs. The shelf berries are boiled with sugar and 1 litter of water. Here the pears simmer until they are tender and saturated with the color of the bearings (turn them gently a few times). The pears are picked up and the layers are cooked and cooked to sauce consistency. Leave pears and berries to cool in the cooked cooking.

Almond gratin: The egg yolks are whipped thoroughly with sugar and maizena. The remaining ingredients except the almonds are added and heated during whipping up to the boiling point. It cools and chopped almonds are added.

The pears are filled with nougat and closed with a "plug" of some of the almond. The bulbs are placed on a baking sheet and the rest of the gratin mass is lubricated on the bulbs around the top, a few cm. Down from the stem. The pears are gratified in a very hot oven 250 degrees until the almond is golden, it only takes about 4 minutes.

The pears are served warm, as they are arranged on a bottom of vanilla ice cream, surrounded by shrimpberry sauce.