Recipe by jackandfiona
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.
Top Review by velorutionista
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!
- 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
Directions See How It's Made
- 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.