Monday, February 25, 2008
Five-Spice Nashi Pie with Ginger & Honey Cream
Ingredients: (serves 8)
2 sheets (10x 10 inch) ready-rolled frozen puff pastry, just thawed
2 tbs orange marmalade
2 Asian pear, thinly sliced
3/4 cup butter, melted
Pinch of Chinese five spice
Icing sugar, to dust
Ginger & honey cream:
3/4 cup double cream
3.5 oz cream cheese, at room temperature
1 tbs honey
1 tbs pickled ginger in brine, finely chopped
Preheat oven to 400 F. Place each pastry sheet on a baking tray. Fold edges of pastry inwards to create a 1/4 inch-wide border. Brush pastry with marmalade.
Keeping within the borders, arrange the nashi slices evenly over bases of pastry sheets. Brush lightly with melted butter and sprinkle evenly with five spice. Bake in preheated oven for 20 minutes, swapping trays halfway through cooking, or until golden and puffed. Remove from oven.
Meanwhile, to make the ginger & honey cream, place the cream, cream cheese, honey and ginger in a serving bowl and stir until well combined.
Dust the nashi tarts with icing sugar. Arrange on a large serving platter and serve immediately with the ginger & honey cream.