Tuesday, September 1, 2015

Food Academy- "Pears in Tutu's"

Pears in tutus

1 lemon, 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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