![]() ![]() Preheat the oven to 160C/140C fan/gas mark 3, and gently warm the tart through.Brush again with the syrup, cover and chill, or serve warm.Top with the pear slices and brush with the syrup. Fold in the flour, ground almonds and a pinch of salt, then spread on to the pastry. Beat the sugar and butter together until pale and fluffy, then beat in the eggs, one at a time.When ready to bake, preheat the oven to 180C/ 160C fan/gas mark 4.Quarter and core the pears, then halve the quarters again. Continue to simmer the liquid for a further 30-40 minutes until reduced and syrupy. Add the pears to the pan and poach for one hour.For the pears, put the sugar, amaretto, spices and one litre of water in a large pan and bring to a boil, stirring until the sugar has dissolved.Brush the pastry with the beaten egg yolk. Remove from the oven and remove the baking beans and parchment. Line the pastry shell with baking parchment and tip in something to weigh it down – baking beans, dried chickpeas – then bake for 25 minutes.Preheat the oven to 160C/ 140C fan/gas mark 3.Put it back in the freezer for 10 minutes or fridge for 30 minutes. On a lightly floured surface, roll out the pastry and line a 24cm tart tin.Form into a ball, wrap in cling film and chill for 30 minutes in the fridge, or 10 minutes in the freezer. Mix in the lemon zest and a pinch of salt, then gradually add the vodka or water, kneading lightly and adding more liquid until the mixture comes together. ![]() To make the pastry, rub the cold butter into the flour with your fingertips and thumbs (or in a food processor) until it resembles breadcrumbs.200g plain flour, plus extra for dusting.Prep time: 30 minutes, plus chilling time | Cooking time: 2 hours SERVES For a simplified version, buy ready-made pastry and canned pears, simmering the syrup from the can with extra water, sugar and spices. A belting pudding, especially served with a poached pear.The use of vodka in pastry has nothing to do with flavour and everything to do with the alcohol, which both arrests gluten development and evaporates more easily, leaving you with crisp, flaky pastry. These are baked with sugar and sherry for half an hour, then pureed and stirred through custard before freezing. I had always assumed that pear was too subtle a flavour to stand its ground in an ice-cream, but Diana Henry’s roast pear and sherry ice-cream appears to get round this by using an absolutely whopping number of pears. Roast pear and sherry ice-creamįinally, ice-cream. Don’t pretend you wouldn’t wolf these down. The trick is that they aren’t really crisps they are slices of pear candied in sugar syrup and then dunked into melted chocolate. However, I will make an exception for Claire Ptak’s version, because they are ostentatiously luxurious. If somebody offered me a plate of pear crisps, there’s a good chance that I would pout about it until they went to a shop for Pringles. It goes through a lot of stages – pickle the pears, make the pastry, chill the pastry, cook the pastry, make the frangipane, slice the pears, bake, leave to cool – but look at the thing! It’s a piece of art. Slightly more complicated, but no less worthy, is Kylee Newton’s recipe for chocolate and pickled pear frangipane tart. Chocolate and pickled pear frangipane tart Kylee Newton’s chocolate pear frangipane. Dredged with orange sugar at the end, these fritters are a thing to behold. The batter is made with cooked rice, of all things, which lends heft to what could be quite a slight dessert. The inestimable Dan Lepard has a recipe for pear fritters that is nothing short of ingenious. It couldn’t be easier to assemble – chicory leaves, sliced pear, crumbled cheese, a glug of oil and some pepper – but the mix of tastes and textures is perfect. While we’re on the subject, let’s leave some space for Simon Hopkinson’s roquefort, pear and chicory salad with walnut oil. The onions are cooked briefly in red wine vinegar, their sharpness counteracted by the sweetness of chopped pear. The bulk of the dish consists of grilled mackerel fillets, but it is accompanied by a dressing that blasts it into the stratosphere. Photograph: Jonathan Lovekin/The Observer Mackerel with pear and red onionįor something faster and lighter, Nigel Slater’s mackerel with pear and red onion hits the spot. Nigel Slater’s mackerel with pear and red onion. ![]()
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