RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, CEDITH COPENHAVER
Winter break is a great time to plan a special brunch for family or friends! This frittata is sweet instead of savory, easy to prepare, and is sure to be a hit. Berries on top or on the side add color. A mimosa, potatoes, and some nice crunchy toast would round out the meal. After brunch plan to relax with a book or take a nap!
Baked Pear Frittata
- 2 firm-ripe pears (about a pound in total)
- 2 tablespoon butter
- 6 large eggs
- 1/3 cup milk
- ¼ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ¼ cup mascarpone cheese or whipped cream cheese
- 1-2 tablespoons firmly packed brown sugar
- Rinse, peel and core pears. Cut into ½ inch chunks
- In a 9–10-inch, oven-proof frying pan, over medium heat, melt the butter. Add the pears. Turn occasionally until lightly browned and tender when pierced, about 7-8 minutes.
- Meanwhile, in a bowl, whisk to blend, eggs, milk, flour, sugar, vanilla and salt.
- Remove frying pan from heat and pour egg mixture over the pears.
- Bake in a 425-degree oven until the frittata is golden brown and set in the center when the pan is gently shaken. About 8-12 minutes
- Cut into wedges to serve. Spoon dollops of cheese onto portions and sprinkle with brown sugar.