Prep 15 mins
Cook 40 mins
This is a WW recipe from the Jan/Feb 2003 WW magazine. I have made this dessert several times - it's a lovely light weight dessert that has always had compliments from non WW guests. Apricot or peach halves could be used in place of the pears. Next time I make it, I will try it with Splenda instead of sugar.
- 2 (210 g) cansww pear halves in natural juice
- 3 eggs
- 1⁄4 cup sugar
- 1⁄4 cup plain flour
- 1 teaspoon vanilla essence
- 600 ml skim milk, warmed
- Preheat oven to 190°C.
- Coat a 18 x 28 cm baking dish with cooking spray.
- Arrange pears over the baking dish.
- Using electric mixers beat the eggs, sugar, flour and vanilla essence until smooth.
- Add the milk and beat until combined.
- Pour over the pears and bake for 30-40 minutes or until the custard is set and golden.
- Serve with cream if desired.
Great light dessert, and super easy to throw together. I used light soy milk in place of the skim milk, and I added about 2 tsp. cinnamon to the liquid ingredients, but otherwise followed the recipe exactly. Turned out great, and cooked in the time allotted in the instructions. Thanks for a great dessert!
This was a very nice, not to dweet but sweet enough dessert. Mine had to bake alot more than the time stated, but other than that, this recipe was great!! Thanks for the recipe jackandfiona!
Wow, this really was fantastic. I made it for dessert for Canadian Thanksgiving in place of pumpkin pie, and I loved it. I used peach slices in place of pear halves (I thought I had pears in the cupboard - surprise!), but changed nothing else. Mine took closer to 50 minutes to set, but my oven sucks, so that wasn't a surprise to me. Thanks for posting this!