Poached Pears and Pear and Almond Tart
Make the most of beautiful seasonal pears with two delicious desserts. Poached Pears served with clotted cream and Pear and Almond Tart finished with Armagnac-spiked whipped cream. Heaven!
Ingredients
Poached Pears
- 4 English pears, peeled and 1/2d
- 1 vanilla pod
- 150g caster sugar
- 300ml water
- 1 bottle red wine
- 100ml port
- 1 orange rind only
- 1 lemon rind only
- 5 cloves
- 2 cinnamon sticks
Pear and almond tart
- 300g ready rolled puff pastry
- Frangipan
- 250g butter, softened
- 250g ground almonds
- 125g caster sugar
- 5 eggs
- 5 poached pears 1/2d
To serve
- 2 tbs armagnac
- 400ml double cream whipped
Method
Poached Pears
To poach the pears place them in a pan with the vanilla, sugar, water port wine and spices and pop the lemon and orange rind in too. Bring to the boil then simmer for 10 minutes pop into jars cover in liquid and cool. Seal tight.
Serve with clotted cream and a drizzle of the stock.
Pear and Almond Tart
Pre heat the oven to 180c.
Roll out the pastry onto a flour surface use to line a buttered 27 cm fluted loose bottom tin, trim the edges.
Beat together the butter and sugar until white add the almonds and eggs, spoon into the pastry case top with Pears and bake for 40 minutes.
Ingredients
Poached Pears
- 4 English pears, peeled and 1/2d
- 1 vanilla pod
- 150g caster sugar
- 300ml water
- 1 bottle red wine
- 100ml port
- 1 orange rind only
- 1 lemon rind only
- 5 cloves
- 2 cinnamon sticks
Pear and almond tart
- 300g ready rolled puff pastry
- Frangipan
- 250g butter, softened
- 250g ground almonds
- 125g caster sugar
- 5 eggs
- 5 poached pears 1/2d
To serve
- 2 tbs armagnac
- 400ml double cream whipped
Method
Poached Pears
To poach the pears place them in a pan with the vanilla, sugar, water port wine and spices and pop the lemon and orange rind in too. Bring to the boil then simmer for 10 minutes pop into jars cover in liquid and cool. Seal tight.
Serve with clotted cream and a drizzle of the stock.
Pear and Almond Tart
Pre heat the oven to 180c.
Roll out the pastry onto a flour surface use to line a buttered 27 cm fluted loose bottom tin, trim the edges.
Beat together the butter and sugar until white add the almonds and eggs, spoon into the pastry case top with Pears and bake for 40 minutes.
