Recipe for Boysenberry and Pear Gratin

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Yield:

4 servings

Ingredients:

Amount	Ingredient
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

Instructions:

Instructions: Preheat the oven to 220 C, 425 F, Gas Mark 7.

Divide the fruit equally between four individual, heatproof gratin dishes or one large dish.

Beat the egg yolks with the sugar until light and creamy. Mix in the lemon zest and creme fraiche.

Pour this mixture over the fruit. Place the dish/dishes on a baking tray and cook for 15-20 minutes or until golden brown. Serve immediately.

NOTES : A rich, creamy dessert comprising of creme fraiche, pears and boysenberries.

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