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Name: Caramelized Pears with Madeira
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 125 g Sugar; (4oz); ; shortcrust pastry,; ; left on; 150 ml Madeira wine; ( 1/4 pint); 300 ml Water; ( 1/2 pint); 1/2 375 375 g; (12oz) sweet; ; chilled; 4 Just ripe Rocha pears;

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INGREDIENTS

125 g Sugar; (4oz)
; shortcrust pastry,
; left on
150 ml Madeira wine; ( 1/4 pint)
300 ml Water; ( 1/2 pint)
1/2 375 375 g; (12oz) sweet
; chilled
4 Just ripe Rocha pears;

INSTRUCTIONS

MMMMM---------------------FOR THE SPUN SUGAR-------------------------- 3 tb Water 3 tb Sugar Place the water, Madeira syrup and sugar in a saucepan over a moderate heat, stirring until sugar has dissolved. Lay the pears in the saucepan, bring to the boil then simmer gently for 15 minutes, turning occasionally to cook evenly in the liquid. Carefully remove the pears from the pan and allow to cool. Continue to simmer the liquid until reduced and syrupy. Allow to cool. Preheat the oven to 190 ?C, 375 F, Gas Mark 5. Roll out the pastry on a lightly floured surface and cut out 4 circles, approximately 8cm (3 inches) in diameter. Place on a lightly greased baking tray and bake in the preheated oven for 15 minutes, until lightly golden. Transfer to a wire rack to cool. Place the sweet pastry rounds on a serving plate, stand a pear on top of each and spoon over the Madiera syrup. To make the spun sugar, place the water and sugar in a small pan over a moderate heat, stirring until the sugar has dissolved. Allow to boil gently, without stirring for 1-2 minutes until golden. Remove from the heat and spoon a little of the caramel over each pear. Dip 2 forks in the remaining syrup and stretch threads of sugar between them. As the threads are formed, arrange on top of the pears.

NOTES

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Caramelized Pears with Madeira

125 g Sugar; (4oz)
 ; shortcrust pastry,
 ; left on
150 ml Madeira wine; ( 1/4 pint)
300 ml Water; ( 1/2 pint)
1/2    375 375 g; (12oz) sweet
 ; chilled
4 Just ripe Rocha pears;

MMMMM---------------------FOR THE SPUN SUGAR--------------------------      3 tb Water      3 tb Sugar   Place the water, Madeira syrup and sugar in a saucepan over a moderate  heat, stirring until sugar has dissolved.    Lay the pears in the saucepan, bring to the boil then simmer gently  for 15 minutes, turning occasionally to cook evenly in the liquid.  Carefully remove the pears from the pan and allow to cool.    Continue to simmer the liquid until reduced and syrupy. Allow to cool.  Preheat the oven to 190 ?C, 375 F, Gas Mark 5.    Roll out the pastry on a lightly floured surface and cut out 4  circles, approximately 8cm (3 inches) in diameter. Place on a lightly  greased baking tray and bake in the preheated oven for 15 minutes,  until lightly golden. Transfer to a wire rack to cool.    Place the sweet pastry rounds on a serving plate, stand a pear on top  of each and spoon over the Madiera syrup.    To make the spun sugar, place the water and sugar in a small pan over  a moderate heat, stirring until the sugar has dissolved. Allow to boil  gently, without stirring for 1-2 minutes until golden. Remove from  the heat and spoon a little of the caramel over each pear. Dip 2  forks in the remaining syrup and stretch threads of sugar between  them. As the threads are formed, arrange on top of the pears.

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 4 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	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.