| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 6 | Servings | ||
INGREDIENTS
| 3 | Pears | |
| 1 | Mango | |
| 2 | c | Flour |
| 1 | c | Softened butter |
| 1 | Egg | |
| 2 | T | Water, up to 3 |
| 1/4 | c | Table cream |
| 1/2 | c | Plain yogurt |
| 1/2 | c | Sugar |
| 3 | Eggs | |
| 76743 | [email protected] |
INSTRUCTIONS
Preparation: 30 Minutes Cooking: 30 Minutes Serving: 6 People Style: Dessert Prepare the dough. Pour the flour in a large bowl, add the butter. Knead with your finger. When the butter and the flour are incorporated, add the egg and 2 or 3 tablespoons of water. Keep kneading until you get a smooth and homogeneous dough. Make a bowl, cover it and let rest in a cool place. Peel the pears, remove the seeds and slice them. Cook them in a sauce pan with a cup of water on a low heat. Peel the mango, remove the pit and slice it. Preheat the oven at 350. Prepare the cream. In a bowl mix the cream, the yogurt, the sugar and the eggs. Whisk everything together. On a floured counter top or cutting board roll the dough into a circle a little bigger than you pie pan. (Plan to have enough dough to cover the side). Once the dough in the pie, make some hole in it with a fork. Cook it for ten minutes. Remove the pie and display the pears and the mango. Pour the cream on top. Bake for 20 minutes at 400. Cool it down then serve. La Cuisine de Vronique www.erols.com/violares/cuisine Talk to Us: Posted to FOODWINE Digest 06 Mar 97 by Peter Viola <[email protected]> on Mar 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 612
Calories From Fat: 314
Total Fat: 35.7g
Cholesterol: 206.6mg
Sodium: 75.7mg
Potassium: 270.2mg
Carbohydrates: 64.9g
Fiber: 3.9g
Sugar: 28.1g
Protein: 10.3g