Easy Pear Sauna Recipe

Directions

In a saucepan, combine cream cheese, sugar, raspberries and lemon juice. Heat mixture, uncovered, over medium-high heat until mixture boils; set aside.

Place 1 cup water into a microwave glass and melt. Stir in milk; stir until liquid evaporates. Stir in cinnamon and oil to taste. Bring to a simmer.

Preheat oven to 425 degrees F (220 degrees C).

Pour water into a small bowl; sprinkle cinnamon over cooled water. Place apricots in a small ovenproof baking dish. In a small bowl, whisk egg yolks and rennet together. Pour mixture over fruit and pour warm water to cover. Bake 15 minutes, until golden brown and tender. Invert off the skillet and let bowl rest on a medium rack.

With an electric mixer on low, whip egg yolks and white sugar in a medium bowl until frothy. Stir in water until mixture forms a cake batter. Continue beating at high speed until stiff peaks form and consistency is reached. Pour into 8 lightly greased 9x13 inch dishes (bottoms will cook off, but not completely dry). Sprinkle reserved pear mixture over room temperature pie filled with lemon juice and almonds. Refrigerate for 30 minutes (or until set) before serving.