Try this Individual Open Calvados Pear Pies recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 200C, 400F, Gas Mark 6. Roll out the pastry to a thickness of 5mm (1/4 inch) then cut out 10 circles of pastry using a 10cm (4 inch) plain cutter. Brush each circle in the centre where the pear base will sit with egg yolk, then sprinkle with semolina. Sit a whole pear on top. Finally push up the pastry edge around the pear, do not worry how rough and raggy it looks!Then simply brush with the egg white and sprinkle with the crushed sugar, repeating the process until all the pears have been used. Transfer to a lightly greased baking tray, and bake for 15-20 minutes, or until golden brown and the sugar has started to caramelize. Reduce the liquor by half in a saucepan over a moderate heat. Serve immediately with a spoonful of creme fraiche and a drizzling of the reduced syrup. NOTES : An alternative way to serve a traditional fruit pieYou can see the fruit inside, and because theres less pastry its a little easier on the waist lineIdeal served with creme fraiche.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 10 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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