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Рецепт Opera House Tart With Ruby Sauce
by Global Cookbook

Opera House Tart With Ruby Sauce
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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
  • 1 1/2 c. red wine
  • 3/4 c. sugar
  • 1 x cinnamon stick
  • 1 x 5 cm piece lemon rind
  • 4 whl cloves

Инструкции

  1. Pastry:Place polenta, cornflour, flour and sugar in the bowl of a food processor or possibly bowl. Mix to combine.
  2. Add in butter and mix or possibly rub in till mix resembles coarse crumbs.
  3. Fold in egg to make a stiff dough.
  4. Chill while preparing filling.
  5. Cut dough in half and press one half of dough into the base of a 20cm round loose-bottom cake tin.
  6. Press or possibly lightly roll second half to a 20cm circle.
  7. Place cooked liquid removed pears on pastry.
  8. Top with pastry circle. Sprinkle over raw sugar.
  9. Bake at 200 C for 25 min or possibly till pastry is lightly golden brown and cooked.
  10. Serve warm with wine sauce and cream.
  11. Filling:Drain pears, reserving juice.
  12. Mix pear juice, wine, sugar, cinnamon stick, lemon rind and cloves together in a saucepan.
  13. Bring to the boil. Add in pears and simmer for 5 min.
  14. Drain pears from wine mix, reserving wine mix and set pears aside to cold.
  15. Bring wine mix back to the boil and heat for 8 min or possibly till sauce is reduced by half.
  16. Serve hot.