Preparation: 20 minutes – Cooking time: 30 minutes
- 500g Williams pears
- 1/2 litre of milk
- 100g flour
- 80g sugar
- 4 eggs
- 30g of butter
- 1 liqueur glass of Williams pear brandy
- 1 pinch of salt
Make a pancake batter by mixing the eggs with the sugar, then the flour, salt and brandy.
Mix with the milk, making sure that the batter is smooth.
Butter a pie dish and place the Williams pears, which have been cut into very thin wedges, in it, cover with the batter and bake in the oven over a low heat for 45 minutes.