April 07, 2018
Comfort Food, Desserts, Fruit,
Lemon, Pear, Baby Shower, Brunch, Easter, Entertaining, Ladies Luncheon, Mother's Day, Thanksgiving, Oven Bake, Stove Top, Vegetarian, Sugar, Pies, All Occasions more
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"From our Saturday newspaper The Weekend West. Times are estimated."
Put water, sugar, lemon zest and vanilla bean paste in a deep saucepan over low heat and stir until sugar has dissolved, then increase heat to high and bring to the boil.
Meanwhile, peel pears, leaving stem attached and add to pan cook for 10 to 15 minutes or until tender, turning halfway through.
Remove pears with a slotted spoon and set aside to cool.
Remove pear core with a melon baller, starting, from the base and working halfway into the pear.
Preheat oven to 200C.
Line an oven tray with baking paper.
Cut pastry sheets into 1.5 cm strips.
Pat pears dry with paper towels.
Starting at the top of one pear, wrap pastry strips around surface, slightly overlapping until pear is completely covered and then
Repeat with remaining pears and pastry stips and then put wrapped pears on prepared tray and brush pastry with a little egg and bake for 20 to 25 minutes or until pastry is golden.
Meanwhile, to make chcocolate suace, put cream in a small saucepan and bring to the boil over medium heat.
Remove from the heat and add chocolate, stirring until smooth.
Dust pears with icing sugar and serve with choloate sauce and ice-cream, if desired.
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