Summary

Ingredients

For the compote:

• 300 ml white wine
• 100 g suar
• 1 lemon (s), add the juice from it
• 4 pear (s), (e.g .: Packhams Triumph or red Williams Christ)
• 1 teaspoon cornstarch

Also:

• 75 g flour
• 120 ml milk
• sugar
• salt
• 10 ml rum
• 4 egg (s)
• 30 g clarified butter
• 30 g raisins
• 50 g butter
• 30 g powdered suar, for dustin

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Instructions

1. For the compote, bring the wine, sugar and lemon juice to the boil. Peel, quarter and core the pears and cut into wedges. Simmer gently in the wine stock for approx. 10 minutes and then remove.
2. Mix the starch with a little cold water. Reduce the wine stock by half and thicken with starch. Put the pear wedges back in and let cool.
3. Preheat the oven to 200 ° (convection: 180 °).
4. For the Schmarrn, mix flour with milk, sugar, a pinch of salt and rum until smooth. Separate eggs. Mix the egg yolks into the batter. Beat egg whites until stiff and fold in.
5. Heat the clarified butter in a large ovenproof pan. Pour in the batter and sprinkle with raisins. Put the pan in the hot oven. Remove the pan after 4-6 minutes (as soon as the dough has hardened on the surface). Spread 25 g butter on the dough, carefully turn the dough and bake in the oven for another 6-8 minutes. When the dough has risen and is golden brown, remove it and tear it into pieces with two forks.
6. Preheat the grill.
7. Dust the pancakes with about 20 g of powdered sugar. Spread 25 g butter in flakes on top. Caramelize the Schmarrn lightly under the grill, dust with 10 g of powdered sugar and serve with the pear compote.