The poaching liquor is vanilla, lemon, sugar and water. Bring to the boil and then place the pears into it, turn the heat down and poach/simmer until soft.
The pastry is cut into rounds, the pear placed onto it and more pastry used to complete the "Tutu".
Simple, tasty and it looks good too.
Pears in tutus
ingredients
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2 lemons, juice and zest
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½ tsp vanilla essence
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1/2 cup sugar
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1 1/2 cups water
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4 pears, peeled and cored with bottoms
trimmed
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1 sheet butter puff pastry
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2 tsp apricot or orange jam thinned
with a little boiling water
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Method
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1 Poach the pears;
this can be done a day or two ahead.
2 Place the
lemon juice, vanilla, sugar and water in a saucepan and bring to the boil. Do
not stir. Simmer until the sugar has dissolved.
3 Peel the
pears, neatly leaving the stalks intact. Slice the bottoms off so that they
sit upright. I don't remove the core but if you prefer to that is fine.
4 Carefully add
the pears to the lemon syrup, weight with an inverted saucer to keep
submerged. Simmer for 20 minutes or until tender.
5 Store pears
in poaching liquor. The poaching liquor is a lovely lemon and pear cordial,
great as a soft drink or a cocktail mixer.
6 Cut 4 rounds
of pastry and transfer to a lined baking tray. Mark a smaller circle about
the size of the base of each pear into each round. Place a pear in the centre
of each pastry circle and brush the pear and the pastry with the apricot jam.
7 Bake for
20-25 minutes until the pastry has puffed up. Serve with icecream and a
little warmed lemon vanilla syrup.
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