Tag Archives: sauce

Hot Pear Puffs

Standard

You know when you’re just so tired and bored of chopping and dicing and pitting but then you’re really craving for some sort of fruit pie in which the aforementioned is required? How you wish you could just wrap your dough around an apple and voilà apple pie!

I say, why not?

If and when those lazy, unbothered moments do come, here’s an idea for the ultimate ‘lazy pie’! I made mine with pastry dough and pears but it should work with apples as well. If you do give that try, let me know how you do.

Ingredients:

  • 2 large pears
  • 150ml water
  • 134g caster sugar
  • 3 eggs
  • 75ml milk
  • 75ml double cream

Preparation Method:

  1. Peel the pears, leaving the stalks on. Sit them upright in a saucepan, sprinkle with the lemon juice, put in the sugar and water. Bring the syrup to the boil and poach the pears for 8-10 minutes. Leave to cool in the syrup.
  2. Preheat the oven to 200 C.
  3. Remove the pears from the syrup and core carefully from the base with an apple corer. Roll out puff pastry into a long 60 x 18-20 cm rectangle and brush with the egg yolk. Trim the pastry for a straight edge, before cutting it into 6 long strips 2-2.5cm thick. Fill each pear with frangipane and then wrap it in the pastry, egg wash side out, from the stalk to the base, overlapping the pastry as you go. Trim away any excess.
  4. Stand the pears on a greased baking tray and refrigerate for 20-30 minutes to set the pastry. Bake for 20-30 minutes until a crispy golden brown. The pastry will have puffed, but kept the pear shape.

Sauce Anglaise: Beat the egg yolks and sugar together in a bowl until well blended. Pour the milk and cream into a saucepan then bring it to the boil. Sit the bowl containing the egg mixture over a pan of simmering water and whisk in the boiled cream. Stir until the custard coats the back of a spoon.

Yummm…  The sweet taste of laziness. Try it out!

Ram