Tuesday, August 12, 2014

Food Academy- Pears in Tutu's.

Poaching fruit is easy to do.
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

2 lemons, juice and zest
½ tsp vanilla essence
1/2 cup sugar
1 1/2 cups water
4 pears, peeled and cored with bottoms trimmed
1 sheet butter puff pastry
2 tsp apricot or orange jam thinned with a little boiling water


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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