Pears in Dough North German Style

For pears in pastry North German style, pears are divided, core removed and cooked in sugar water.

Butter, sugar and lemon zest are stirred until fluffy. Flour, baking powder, cornstarch and salt are sifted together and folded into the mixture alternately with egg yolks and milk. Finally, the beaten egg whites are folded into the mixture.

Grease a baking dish (or several small ones) and line it with slices of ham. Place the pear pieces on the bottom of the dish(s) and pour the mixture over them. Bake everything at 180 °C until light. The exact time depends on the size of the mold(s). You can thicken the cooking juice with cornstarch and serve it with the pears in the dough in the North German style.

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