INGREDIENTS

INSTRUCTIONS

Peel and core the pears and cut the fruit into halves.  Melt the butter
in a large 28cm. non-stick and oven proof skillet and  sprinkle the
sugar on top. Carefully place the pear halves on top of  the sugar,
packing tightly as the fruit will shrink as it cooks.  Sprinkle the
juice of the lemon and the brown sugar over the mixture  and cook on
medium heat until the sugar caramelises and the syrup is  deep golden
brown - about 15 - 20 minutes. Allow to cool.  Meanwhile, make the
pastry. Process the flour and butter in a food  processor (or rub in
butter and flour with your finger tips) until the  mixture resembles
fine breadcrumbs, then add the sour cream while the  motor is still
running. Process until the mixture gathers together  and reaches the
"ball" stage. Flatten the pastry into a disk and  refrigerate until
required.  Roll out the pastry to fit the skillet with a 2cm. overhang,
and lay  the pastry over the cool fruit mixture. Tuck the pastry edges
down  around the fruit and sprinkle remaining sugar over the pastry.
Bake  at 220c., for 35 minutes, or until golden brown. Remove from the
oven  and allow to stop bubbling then invert over a large plate.  Serve
warm or cold with cream or ice cream.  Converted by MC_Buster.  Per
serving: 2355 Calories (kcal); 253g Total Fat; (94% calories from
fat); 7g Protein; 29g Carbohydrate; 668mg Cholesterol; 758mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit;
50 1/2 Fat; 1 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Exercise daily — walk with the Lord.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4088
Calories From Fat: 2294
Total Fat: 261.1g
Cholesterol: 667mg
Sodium: 4364.3mg
Potassium: 1565.7mg
Carbohydrates: 423.9g
Fiber: 17g
Sugar: 53.3g
Protein: 30.1g