FROM KERA WILLIS

Makes approximately 2 litres

I find it easiest to separate eggs by cracking the whole egg into the palm of a clean hand, and then letting the white drain out between my fingers. You can also use an egg-separating tool, or pour the yolk from shell to shell until all the white has drained away. Be careful not to get any yolk in with the whites, or they will not whip as well.

Almost anything can be cooked in clay, from soups, fish, and seafood, to casseroles, vegetables, even breads

From AnnMarie MacKinnon

This is one of those recipes you can whip up with any type of fruit, depending on what’s in season. The fresh pears of early fall mark the season change beautifully and require little tinkering. This dessert is best served warm with ice cream or whipped cream.