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Ingredients
3 pears, peeled, cored and cut into ¼
70g unsalted butter
100g raw brown sugar
1 cinnamon quill
½ glass of white wine
1 sheet of short crust pastry
1 sheet of puff pastry
Method
In a warm fry pan melt the butter and sugar together with the cinnamon quill, once the butter and sugar are combined tumble in the pears, pour in the wine and allow to boil, place on a lid and gently simmer until the pears are softened.
Line 2 pie dishes (I used 2 small heart shapes) with the short crust pastry and blind bake at 180oC for 12 minutes.
Fill the blind baked short crust with the softened pears then top with the puff pastry, brush with egg wash and sprinkle with brown sugar then bake @ 210oC for 15 minutes or until golden brown
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