Pears Wrapped in Pastry with Crème Anglaise


Add a twist to your dessert dishes this winter! These pears wrapped in pastry not solely scent and style superb, they’re very simple to make and are ‘pear’-fect for serving visitors.

The next is an excerpt from The E book of Pears by Joan Morgan. It has been tailored for the online.


How one can Make Pears Wrapped in Pastry

pears wrapped in pastryPeel and core the pears as earlier than, leaving the stalk intact, and rub them with lemon juice. Use shortcrust or candy shortcrust pastry made within the common manner.

The next quantity is loads for 4 pears: 150g (5oz) plain 4; 65g (21⁄2oz) butter; pinch of salt; a couple of tablespoons of milk; plus 50g (2oz) sugar if making candy pastry.

Roll the pastry out pretty skinny and reduce into lengthy strips about 2.5cm (1 inch) broad; additionally reduce out a small sq. of pastry for every pear, giant sufficient to make a base.

Push a small curl of lemon peel and an additional squeeze of lemon juice into the centre of every pear. Reduce a skinny slice off the underside of every pear so that it’s going to stand on its base. Set a pear on the sq. of pastry and coil a strip of pastry round it (you may want a couple of strip to surround it utterly).

Start on the base and let the strip overlap slightly as you wind it across the pear. End off on the high, moulding it across the backside of the stalk. On the different finish of the pear – the bottom – mould the pastry sq. to suit and neatly be a part of with the coils.

Brush with milk, or egg and milk wash. Bake at 180°C/fuel mark 4 for about 45 minutes, or till properly browned. The result’s a aromatic, melting pear, scrumptious served heat with cream or, higher nonetheless, with crême anglaise – actual custard.

RECIPE: Crême Anglaise

1 egg and 1 egg yolk overwhelmed along with 75g (3oz) sugar in a bowl. Deliver 300ml (1⁄2 pint) milk with a vanilla pod simply to the boil, pour the new milk over the eggs and sugar and stir till the sugar has dissolved. Return to the pan and cook dinner gently till the custard is thick sufficient to coat the again of a spoon.


Beneficial Reads

Cooking With Pears: Ideas & Recipes

Seasonal Desserts: Apple Spice Bundt Cake & Pumpkin Pie with Hazelnut Crust

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