Boysenberry And Pear Gratin Recipe

• 4 x Pears, peeled, cored and cut into 1cm ( 1/2 inch) slices
• 125 gm Punnet boysenberries, washed
• 4 lrg Size egg yolks
• 50 gm Caster sugar, (2oz) Grated zest of 1 lemon
• 1 x 200 millilit creme fraiche

1. Preheat the oven to 220 C, 425 F, Gas Mark 7.
2. Divide the fruit equally between four individual, heatproof gratin dishes or possibly one large dish.
3. Beat the egg yolks with the sugar till light and creamy.
4. Fold in the lemon zest and creme fraiche.
5. Pour this mix over the fruit.
6. Place the dish/dishes on a baking tray and cook for 15-20 min or possibly till golden.
7. Serve immediately.
8. NOTES : A rich, creamy dessert comprising of creme fraiche, pears and boysenberries.

egg yolks, sugar, creme fraiche

Taken from cookeatshare.com/recipes/boysenberry-and-pear-gratin-89775 (may not work)