5 lg Pears
110 g Unsalted Butter
110 g Caster Sugar
225 g Puff Pastry; (rolled 2 / 3
-mm
; thin)
225 g Clotted Cream
POACHING PEARS
250 ml Water
170 g Caster Sugar
1 Stick Cinnamon
Splash of White Wine
1. In a large saucepan bring poaching syrup to the boil and peel pears and
drop into syrup and cook until tender (approximately 10 minutes). Remove
immediately.
2. Core the pears and slice in half.
3. In a large frying pan melt the butter and add the caster sugar.
4. Cook out until a caramel and now add the halves of pears with the
rounded side into the pan.
5. Roll out the pastry until 3mm thick (approximately) and prick with a
fork. Cut it to 1/4 inch larger than the pan it is fitting into.
6. Press pastry into shape over the top of the pan and pears and brush with
egg wash.
7. Put pan in oven and cook until golden brown on the top.
8. Turn out onto a plate and serve the clotted cream on the side or over
the top.
Yields
1 servings