INGREDIENTS

INSTRUCTIONS

Peel and core the apples (or pears) and cut the apples into halves (or
quarters), then slice them from the outside, almost to the core,
without cutting through.  Melt the butter in a large 28cm. non-stick
and oven proof skillet and  sprinkle the sugar on top. Carefully place
the fruit on top of the  sugar, packing tightly as it 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 - about 15
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:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4086
Calories From Fat: 2293
Total Fat: 261g
Cholesterol: 667mg
Sodium: 4364.3mg
Potassium: 1564.8mg
Carbohydrates: 423.8g
Fiber: 16.9g
Sugar: 53.2g
Protein: 30g