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Franconian Pear Schmarrn | Fluffy & Caramelized
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30 min
Quick
Knuspr-Küche
Ein traditioneller fränkischer Herbstgenuss: Saftige, aromatische Birnenspalten werden in brauner Butter und feinem Zimt karamellisiert und mit einem federleichten, soufflierten Schmarrnteig goldbraun ausgebacken. Verfeinert mit gerösteten Mandelblättchen und zartem Puderzucker – perfekt als wärmendes Dessert für gemütliche Herbsttage.
Preparation method
Preparation & Caramelizing Pears
Thoroughly wash the pears, quarter them, remove the cores, and cut the flesh into bite-sized wedges about 1 cm thick. Separate the eggs, placing the egg whites in a clean mixing bowl and the egg yolks in a second bowl.
Melt 20 g of butter in a large frying pan. Add the prepared pear wedges, sprinkle with 10 g of sugar and 1 tsp of ground cinnamon, and sauté over medium heat for about 3 to 4 minutes until lightly caramelized and fragrant, but still firm to the bite. Remove from the pan and set aside briefly.
Preparing Batter & Baking
Whisk the egg yolks with the whole milk, remaining sugar (30 g), 1 tsp of vanilla sugar, and 1 pinch of fine table salt until smooth. Sift the wheat flour type 405 over the mixture and stir into a smooth, lump-free batter.
Chef's tip
For an extra autumnal note, deglaze the pears while sautéing with 1 tbsp of apple juice or a splash of pear schnapps.
This pairs wonderfully with a dollop of cold sour cream, bourbon vanilla ice cream, or fine pear compote.
Ingredients
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