Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 1 c. polenta
- 1/2 c. cornflour
- 1/2 c. flour
- 1/2 c. sugar
- 150 gm butter
- 1 x egg
- 1 Tbsp. raw sugar
- 2 x 415 g cans pear halves in light syrup
- 1Â 1/2 c. red wine
- 3/4 c. sugar
- 1 x cinnamon stick
- 1 x 5 cm piece lemon rind
- 4 whl cloves
Инструкции
- Pastry:Place polenta, cornflour, flour and sugar in the bowl of a food processor or possibly bowl. Mix to combine.
- Add in butter and mix or possibly rub in till mix resembles coarse crumbs.
- Fold in egg to make a stiff dough.
- Chill 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 possibly lightly roll second half to a 20cm circle.
- Place cooked liquid removed pears on pastry.
- Top with pastry circle. Sprinkle over raw sugar.
- Bake at 200 C for 25 min or possibly till pastry is lightly golden brown and cooked.
- Serve warm 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 in pears and simmer for 5 min.
- Drain pears from wine mix, reserving wine mix and set pears aside to cold.
- Bring wine mix back to the boil and heat for 8 min or possibly till sauce is reduced by half.
- Serve hot.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 479g | |
| Recipe makes 4 servings | |
| Calories 1024 | |
| Calories from Fat 293 | 29% |
| Total Fat 33.39g | 42% |
| Saturated Fat 19.83g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 250mg | 10% |
| Potassium 399mg | 11% |
| Total Carbs 162.2g | 43% |
| Dietary Fiber 9.2g | 31% |
| Sugars 101.12g | 67% |
| Protein 8.12g | 13% |
