Pear Gratin
6 servings
40 minutes
Pear gratin is a refined and exquisite dish of Italian cuisine that embodies the harmony of sweet and creamy notes. Pears baked until soft take on a caramel hue, while the delicate cheese-cream mixture with cognac adds noble depth to the flavor. This dish can serve as an elegant dessert or a tender complement to the main dinner, perfectly pairing with a glass of white wine. The gratin resembles the classic tarte Tatin but features a delicate cheese filling instead of pastry. Historically, such casseroles are popular in European cuisine, where the combination of fruits and dairy products is appreciated. This dessert not only delights with its taste but also surprises with its simplicity of preparation, remaining an unforgettable culinary experience.
1
Cut the pears in half and remove the core. Grease the mold with butter; place the pear halves tightly in the mold, as done when preparing tart tatin. Put the mold with pears in an oven preheated to 180 degrees for fifteen minutes.
- Pears: 6 pieces
- Butter: 50 g
2
During this time, mix sugar, cheese, cream, and cognac into a homogeneous mass. Remove the pear dish from the oven, pour the cheese-cream mixture over the pears, and place it back in the oven for another twenty minutes.
- Sugar: 50 g
- Cream cheese (Philadelphia): 200 g
- Whipping cream 33%: 100 ml
- Cognac (brandy): 50 ml
