Thursday, September 22, 2011

Rosh Hashanah Carrot Pear Gratin


3 pounds carrots
1 cup ripe chopped pears, minced small or crushed (if using canned pears, drain very well)
3 eggs
1/4 cup Coffee Rich or milk substitute
1/2 cup flour
3-4 tbsp honey
1/2 to 1 tsp cinnamon
1/8 tsp nutmeg (optional)
1 tbsp grated or 1/2 tsp ground ginger
salt and pepper to taste
fresh, sliced pears for garnish


Peel and boil carrots until tender. Shock the carrots in ice water to stop the cooking and to retain the bright color. Puree in a food processor with the pears, and reserve in a large colander. Drain the carrot-pear mixture well.

Whip the eggs in a clean mixing bowl. Add all the other ingredients and season well. Divide the mixture into well greased molds or one large baking dish and place onto sheet pans into a preheated 325 degree oven. Pour hot water onto the sheet pans to provide steam while baking and bake for 35-40 minutes.

Test for doneness by inserting a skewer and internal temperature should reach 160 degrees and be firm on top. Garnish with sliced pears.

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