Pear and Chocolate Fugassa

Instructions

1. 1

   To prepare the pear and chocolate fugassa, first wash the pears and cut them into cubes with the skin on. Transfer the pears to a saucepan, add the sugar, and cook over medium heat for about 15 minutes, until caramelized. Turn off the heat and let cool.

2. 2

   Now, separate the egg yolks from the egg whites. Pour the egg whites into a stand mixer and beat them until stiff peaks form, then set aside. In the same bowl, pour the egg yolks.

3. 3

   Add the sugar and beat with a whisk until you get a light and fluffy mixture; this will take about 10 minutes. Then add the sunflower oil and milk and mix again with a whisk.

4. 4

   Finally, add the sifted flour and yeast, mixing with a spatula.

5. 5

   When you have a soft and homogeneous mixture, add the chocolate chips and caramelized pears. Mix to combine them evenly, then gently fold in the whipped egg whites.

6. 6

   Pour the batter into a fugassa or panettone pan lined with parchment paper, with a diameter of 20 cm, sprinkle the surface with sugar crystals, and bake in a preheated oven at 180° for about 50-60 minutes, on the middle-lower rack. If it starts to brown too much, lower the oven temperature slightly or cover the surface with aluminum foil after the first half hour. Check the cooking with a toothpick, then remove from the oven and let cool in the pan. Your pear and chocolate fugassa is ready to be enjoyed!