Season: autumn – winter
Ingredients Serves 8
Stuffing
800g conference pears from the Emilia region, cleaned
1 small apple
2 tablespoons raisins
2 teaspoons of Fruit Masala Virya®
3 tablespoons sugar
100 g roasted almonds
Pastry
2 eggs
150 g brown sugar
80 g ghee (clarified butter)
400 g white spelt flour
1 teaspoon of grated lemon peel
1 pinch of salt
Milk to taste
1 dose of baking powder
1 dose of vanilla powder
1 teaspoon of Fruit Masala Virya®
Method
Peel and wash the pears and apple. Finely chop the apple and cut the pears in little bigger pieces. Place all fruit in a pan with the raisins, the Fruit masala Virya® and sugar. Cook, stirring frequently, until the fruits no longer grant their juice. If the juice remains after cooking, drain the liquid before placing them on the pastry.
Separately, in a bowl, whisk 2 eggs with sugar, then add the lemon zest, Fruit Masala Virya®, vanilla, ghee, salt, stirring constantly. Slowly add the flour, preferably sifted and then soften everything adding the milk to get a rather thick batter without any lumps. Finally stir in the baking powder.
Pour the mixture into a buttered baking dish, add the pear mixture prepared previously, trying to leave about 1 cm of the edge of the dough and, finally add the coarsely chopped almonds.
Bake in the oven at 180 °Celsius for about 30 minutes. Once cooked, let it cool in the oven.