Recipe: Serves 4 1 plump fresh vanilla pod 3 large eggs at room temperature 170g caster sugar 60g plain flour 175ml whole milk 175ml creme fraiche 4 firm Comice pears

2 tbsp runny heather honey 1 large measure Glengoyne Highland Single Malt Scotch Whisky Unsalted butter and caster sugar to grease and sugar a 26cm round baking dish

Method

Pre-heat oven to 200°C / 400°F / Gas mark 6.
Flatten the vanilla pod, split in half lengthways and with a teaspoon scrape out the seeds and reserve.
Whisk the eggs until frothy. Add the sugar, vanilla seeds and flour and blend well for 3-4 minutes. Add the milk and creme fraiche to the eggs and blend together well. Set aside to rest for at least 10 minutes.
Peel, core, quarter then slice the pears.
Heat a frying pan over a medium-high heat. Pour the honey into the pan and heat until the honey starts to turn a light caramel colour. Add the Glengoyne Highland Single Malt, bring to the boil, add the pear slices until they colour and become tender.
Arrange the pear slices in a spiral in the prepared baking dish, pour the egg batter on top and place in the oven for approx 40 minutes.

To serve:

Serve at room temperature with lightly whipped cream.