Opera House Tart With Ruby Sauce
| 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 | T | 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 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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Nutrition (calculated from recipe ingredients)
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Calories: 916
Calories From Fat: 286
Total Fat: 32.5g
Cholesterol: 127.1mg
Sodium: 32.8mg
Potassium: 214mg
Carbohydrates: 145.7g
Fiber: 11.2g
Sugar: 72.7g
Protein: 10g