Dessert Recipes > Passion Fruit Delight
Starter - Fennel a la Grecque
Main Course - Rabbit with Juniper Berries
Dessert - Pear & Almond Pie
2 cups ground almonds
2 tablespoons superfine sugar
4 tablespoons rum or sweet sherry
4 firm pears, peeled, cored and halved
juice of half lemon
milk and caster/superfine sugar for a glaze
(see measure conversions for more information)
- Line an ovenproof flan dish with the rolled out pastry.
- Stir the almonds with the sugar and chosen alcohol to make a crumbly mixture.
- Spoon this mixture over the pastry base, but do not press it down.
- Toss the pear pieces quickly in lemon juice and drain off all the excess.
- Arrange the pears on top of the almond mixture without pressing them down.
- Roll out the remaining pastry to make a lid.
- Dampen the edges of the pastry base with milk or water, cover with the freshly rolled pastry and press the edges together well to seal in the filling.
- Trim the edges (use the trimmings to make leaves to decorate the top).
- Make a small hole in the centre to allow the steam to escape during cooking.
- Brush with milk and sprinkle with a little superfine sugar.
- Bake the pie in oven at 200 degrees Centigrade (see temperature conversions) for 15 minutes, then reduce the oven temperature to 180 degrees centigrade and cook for a further 25 to 30 minutes.
- Serve hot with clotted cream.
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Comment Script
This recipe is part of the November 2005 Recipes Menu
Starter - Fennel a la Grecque
Main Course - Rabbit with Juniper Berries
Dessert - Pear & Almond Pie
How to make pear and almond pie:
Pears are in season, and make a tasty dessert especially if served with delicious clotted cream, why not finish of the meal with the following recipe:
Ingredients
shortcrust pasty2 cups ground almonds
2 tablespoons superfine sugar
4 tablespoons rum or sweet sherry
4 firm pears, peeled, cored and halved
juice of half lemon
milk and caster/superfine sugar for a glaze
(see measure conversions for more information)
Method
- Roll out two thirds of the shortcrust pastry.- Line an ovenproof flan dish with the rolled out pastry.
- Stir the almonds with the sugar and chosen alcohol to make a crumbly mixture.
- Spoon this mixture over the pastry base, but do not press it down.
- Toss the pear pieces quickly in lemon juice and drain off all the excess.
- Arrange the pears on top of the almond mixture without pressing them down.
- Roll out the remaining pastry to make a lid.
- Dampen the edges of the pastry base with milk or water, cover with the freshly rolled pastry and press the edges together well to seal in the filling.
- Trim the edges (use the trimmings to make leaves to decorate the top).
- Make a small hole in the centre to allow the steam to escape during cooking.
- Brush with milk and sprinkle with a little superfine sugar.
- Bake the pie in oven at 200 degrees Centigrade (see temperature conversions) for 15 minutes, then reduce the oven temperature to 180 degrees centigrade and cook for a further 25 to 30 minutes.
- Serve hot with clotted cream.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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