5 pears
100g unsalted butter, chopped
1 cup firmly packed brown sugar
2 tbsp lemon juice
Pastry
1 cup plain flour
2 tbsp caster sugar
80g cold unsalted butter, chopped
2 tbsp sour cream
METHOD
Peel, core and chop pears into sixths.
Melt butter in large heavy based frying pan, add apple, sprinkly evenly with sugar and juice.
Cook, uncovered, over low heat, 1 hour, turning pear as it caramelises.
Place pear, round side down, in 23cm pie dish, drizzle with 1 tablespoon of the caramel in the pan.
Reserve remaining caramel.
Pack pear tightly to avoid any gaps, cover, refrigerate while preparing pastry.
Process flour, sugar, butter and sour cream until ingredients just come together.
Knead douch on floured surface until smooth.
Cover, refrigerate for 30 minutes.
Preheat oven to moderately hot.
Roll dough between sheets of baking paper until large enough to cover pear.
Peel away one sheet of baking paper, invert pastry over pear.
Remove remaining paper, tuck pastry around pear.
Bake, uncovered, about 30 minutes or until browned.
Carefully turn onto serving plate.
Reheat reserved caramel over low heat, drizzle over pear.
Serve warm with cream or ice cream.
SERVINGS
8
SOURCE
AWW Best Food Desserts
No comments:
Post a Comment