Pears in a Blanket
"This was a recipe in our daily paper the West Australian as part of a feature of Guilt-Free Deserts. Please also note that as these pears are not poached they need to be soft and Beure bosc were recommended. Times are estimated and preparation time does not include chill time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (186.3 g)
- Calories 484.6
- Total Fat - 31.3 g
- Saturated Fat - 18 g
- Cholesterol - 103.8 mg
- Sodium - 244.6 mg
- Total Carbohydrate - 48.5 g
- Dietary Fiber - 10 g
- Sugars - 10.1 g
- Protein - 7.9 g
- Calcium - 48.8 mg
- Iron - 1.9 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place flour, butter and sour cream in a food processor and blitz until it just starts coming together.
Step 2
Tip the dough onto a sheet of cling film and push it into a flattened disc, wrap and place in the fridge for half an hour.
Step 3
Peel the pears, cut them in half lengthways and scoop out the core with a melon baller.
Step 4
Combine the prunes and walnuts and press into the hollowed out cores of the pears.
Step 5
Turn the pears core side down on to a lined baking sheet.
Step 6
Cut the pastry in half and return one half to the fridge for another use. Preheat the oven to 180C.
Step 7
Roll out the remaining pastry as thin as you can without it tearing.
Step 8
Cut into six rectangles that will cover each pear, drape them over each half and press around the edges to cloak tightly.
Step 9
Prick the pastry with a fork to allow the steam to escape and then brush with egg wash.
Step 10
Bake for 30 minutes or until golden brown.
Step 11
Serve with a drizzle of rice malt syrup and cream if you wish.
Tips
- Food processor, oven.
0 Reviews
You'll Also Love
