| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jude2 | 4 | servings | |
INGREDIENTS
| 1 | c | Polenta |
| 1/2 | c | Cornflour |
| 1/2 | c | Flour |
| 1/2 | c | Sugar |
| 150 | g | Butter |
| 1 | Egg | |
| 1 | tb | Raw sugar |
| 2 | 415 g cans pear halves in light syrup | |
| 1 1/2 | c | Red wine |
| 3/4 | c | Sugar |
| 1 | Cinnamon stick | |
| 1 | 5 cm piece lemon rind | |
| 4 | Whole cloves |
INSTRUCTIONS
PASTRY FILLING Pastry: Place polenta, cornflour, flour and sugar in the bowl of a food processor or bowl. Mix to combine. Add butter and mix or rub in until mixture resembles coarse crumbs. Mix in egg to make a stiff dough. Refrigerate while preparing filling. Cut dough in half and press one half of dough into the base of a 20cm round loose-bottom cake tin. Press or lightly roll second half to a 20cm circle. Place cooked drained pears on pastry. Top with pastry circle. Sprinkle over raw sugar. Bake at 200 C for 25 minutes or until pastry is lightly golden and cooked. Serve hot with wine sauce and cream. Filling: Drain pears, reserving juice. Mix pear juice, wine, sugar, cinnamon stick, lemon rind and cloves together in a saucepan. Bring to the boil. Add pears and simmer for 5 minutes. Drain pears from wine mixture, reserving wine mixture and set pears aside to cool. Bring wine mixture back to the boil and heat for 8 minutes or until sauce is reduced by half. Serve warm. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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