The traditional apple version from southwest France uses dessert apples. Pears poached in red wine give a different result, subtle and lovely when served with cold crème fraîche. You’ll have a batch of syrup left over: use it in a fruit compote or for more pear poaching.
7 or 8 rock hard pears
375ml red wine, any sort
250g caster sugar, plus more for sprinkling
50g butter, salted or not
toasted chopped hazelnuts
3 or 4 large sheets filo (about half a 270g pack)
icing sugar
Peel, quarter lengthways and core the pears then place with the red win and caster sugar in a saucepan. Bring to the boil then simmer gently until the pears are slightly tender but not too soft. Place a side plate on the pears once the pan is off the heat to keep them submerged as they cool. Finally drain the pears free of syrup. Melt the butter then take a 20cm round tart cake and brush the inside with butter. Take one sheet filo, brush lightly with butter, sprinkle with caster sugar and hazelnuts, fold in half then tuck it into the tart case, then repeat this with another sheet. Spoon the pears in, fold the filo edges inward, then butter, sugar and nut sprinkle another sheet, crumple this and press it on top. Bake at 180°C/fan 160°C/350°F/gas 4 for 30 – 40 until golden. Dust with icing sugar to serve.
If you have any questions about the recipe just ask over on our forum
Comments are closed.