| CATEGORY |
CUISINE |
TAG |
YIELD |
|
British |
Thoroughly, Modern, British |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 3 |
tb |
Caster sugar |
| 4 |
lg |
Pears; firm, peeled, cored |
|
|
; and quartered |
| 1 |
|
Sheet puff pastry |
| 1 |
|
Dsp creme fraiche |
INSTRUCTIONS
Core pear and slice very finely.
Roll out the pastry and cut into a circle and brush with a generous
amount of butter.
Arrange pears in centre, sprinkle with sugar and cook in the oven at
180C for approximately half an hour and serve with the creme fraiche.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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