Pear and strawberry mirliton (gluten free)

St Mamet - Strawberry pear Mirliton

Ingredients

-5 eggs

-150g of integral sugar

-150g almond powder

4 tbsp. double cream

5 organic "St Mamet" pear halves (1 organic pear can)

250g of "St Mamet" strawberries (2 strawberries can)

Caster sugar for cooking

Butter for baking pan

Preparation

The Mirliton

Butter individual clay or porcelain bakin pan.
You can also use a cake tin.

Preheat the oven to 175°.
Blanch the eggs and sugar in a large bowl.
Stir in the almond powder, then add the double cream. Mix well.

Cut the pears into quarters and the strawberries into pieces.
Fill your or your mould with Mirliton pastry.
Add the pears and strawberries.
Sprinkle with sugar before baking.

Bake for 35 minutes if it is a large pan, 20 minutes if it is a small one.
Serve warm or cold.

To make this recipe you will need :

Strawberry

Saint Mamet - Preserved strawberries

Organic pear

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