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Ice cider can be substituted with an equal amount of ice wine or pear liqueur. Vanilla sugar can be substituted with an equal amount of course granulated sugar.
Ingredients
| 3 | ripe Ontario Pears, peeled, cored and halved lengthwise | 3 |
| 4 tbsp | ice cider* | 60 ml |
| 1/2 cup + 2 tsp | vanilla sugar*, divided | 135 ml |
| 4 | eggs | 4 |
| 1/2 cup | flour | 125 ml |
| pinch | salt | pinch |
| 1/2 tbsp | crème fraiche or Balkan style yogurt | 125 ml |
| coarse sugar for garnish | ||
| 8 | rosemary sprigs for garnish | 8 |
| 2 tsp | unsalted butter | 10 ml |
| 1/2 tbsp | peeled and grated fresh ginger | 7 ml |
Directions
Place pears in a shallow dish and pour cider over top, coating well. Allow to marinate for approximately 30 minutes, stirring occasionally. Meanwhile, preheat oven to 400°F (200°C). Butter a 10-inch (25 cm) round porcelain baking dish and sprinkle with 2 tsp (10 ml) vanilla sugar.
In a medium bowl add eggs and remaining 1/2 cup (125 ml) vanilla sugar. Beat with whisk or mixer for two minutes until smooth; add flour, salt, ginger and crème fraiche. Drain pears, reserving liquid. Add reserved liquid to egg mixture.
Arrange marinated pear halves in a spiral evenly at the bottom of the baking dish and pour egg mixture over top. Bake in centre of oven until golden, approximately 30 minutes. Before serving, sprinkle with coarse sugar. Cut into slices and garnish each piece with a rosemary sprig.
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