INGREDIENTS

INSTRUCTIONS

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 øC, 375
øF, 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.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 42.7mg
Potassium: 7.4mg
Carbohydrates: 45.5g
Fiber: <1g
Sugar: 43.4g
Protein: <1g