Kugel with pears
Pancake with chestnuts
- 2PEARS, peeled and sliced
- 125 GRAM MARGARINE, soft
- 200 GRAM FLOUR
- 150 GRAM SUGAR
- 75 GRAM RAISINS
- 100 GRAM PRESERVED GINGER
- 75 GRAM ALMONDS, chopped
- 1 TSP CINNAMON POWDER
Bring the pears to the boil with a cup of water and 50 gram sugar and simmer for half an hour. Mix the remaining ingredients and add half a glass of water, knead well. Drain the pears. Put them on the bottom of a pan and; and put the dough mixture on top. Add a cup of water, bring this to the boil.Simmer for 3-4 hours on very low heat. Check the water level now and then, the kugel should never be totally dry. Allow the kugel to cool down to lukewarm and turn it on a plate.
Cook the chestnuts 20 minutes and puree them. Mix the puree with the sugar and half of the cream. Mix the flour with the milk and the eggs and bake 4 pancakes out of this batter. Melt the chocolate in the remaining cream. Distribute the chestnut puree over the pancakes, roll them up and pour the sauce on top.
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