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Old Viennese Pear Schmarrn | Fluffy & Juicy
(0)
35 min
Quick
Gurkerl Küche
Ein herbstlicher Mehlspeisen-Klassiker neu interpretiert: Flaumig gerissener Schmarrnteig mit saftig karamellisierten Birnen, einer feinen Zimtnote und traditionell serviert mit Staubzucker und Wildpreiselbeeren.
Preparation method
Preparation
Thoroughly wash, peel, and quarter the fresh pears, remove the core, and cut the flesh into bite-sized, thin wedges.
Carefully separate the eggs. Beat the egg whites with 1 pinch of fine salt until stiff peaks form and refrigerate until ready to use.
Prepare batter & sauté pears
Whisk the smooth wheat flour with the whole milk, egg yolks, granulated sugar, and vanilla sugar into a smooth, lump-free batter.
Chef's tip
Juicy yet firm pear varieties such as Williams Christ or Abate are especially suitable for the Schmarrn, as they hold their shape during caramelization.
If you love a caramelized crust, sprinkle a little granulated sugar over the torn Schmarrn pieces in the pan just before serving and toss them briefly over high heat.
Ingredients
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