Friday, February 1, 2008

Pear Pies

10.5 oz caster sugar
8 cloves
1 cinnamon stick
2 lemons, zested
2 tbs lemon juice
6 pears, peeled, cored (leave stalk intact)
4 tbs almond meal
2 tsp almond essence
2 tbs brandy
1 tbs softened butter
9 oz puff pastry
1 beaten egg, to brush

Preheat oven to 375 F.
Place the sugar, cloves, cinnamon, lemon zest and juice in a large saucepan with 3 cups water and stir to combine. Add pears and poach over low heat for 6 minutes. Remove pears and pat dry with paper towel. Reduce the syrup over medium heat for 5-6 minutes. Set aside.
Combine the almond meal and essence, brandy and butter and use to fill each pear from the base.
Roll out the puff pastry and use to wrap around the pears. Decorate with pastry leaves. Brush with the beaten egg and bake for 30 minutes or until golden brown.
Serve pear pies with the syrup.

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