ScarlettPears in Pastry Lattice with Lime Butterscotch Sauce
October 6th 2006 01:58
Pears in Pastry Lattice with Lime Butterscotch Sauce
About Pastry Lattice
The crisscrossing pattern of strips in the pastry is reminiscent of the laths in a garden trellis, as well as a Hasse diagram of a lattice in mathematics.
About Frangipane
Frangipane is used commonly to refer a filling tasting of almonds or made from almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries. Originally designated as a custard tart that is flavoured by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods. There is an unclear linguistic connection between franifpani the flower; Frangipani, the nobleman perfume maker to King Louis XIII of France and the food product.
i. A custard filling flavoured with almonds and / or crushed macaroons
ii. A Belgian almond pastry tart. Usually the individual cakes have a striped pattern on top, occasionally with icing.
About Butterscotch
Butterscotch is a type of confectionery made by boiling sugar syrup, butter, cream and vanilla. In many ways the ingredients for butterscotch is similar to toffee; the major difference is that the sugar is boiled to the soft crack stage for butterscotch and the hard crack stage for toffee.
Butterscotch is often used as a flavouring for items such as dessert sauce, pudding, and biscuits.
INGREDIENTS
[I]Serves 4
2 pears, ripe and firm
225 gm puff pastry
a little milk, to glaze
Sauce Syrup
250 gm caster sugar
25 ml lemon juice
Frangipane
60 gm unsalted butter, softened
60 gm caster sugar
1 egg, beaten
60 gm ground almonds
15 gm plain flour
Sauce
75 gm caster sugar
50 ml liquid glucose
juice of 1 lime
250 ml double cream
To decorate
icing sugar, for dusting
1. Preheat the oven to 190 degrees Celsius.
2. To make the sugar syrup, put the sugar, lemon juice and 500 ml water in a saucepan and heat gently until the sugar is dissolved, then bring to the boil.
3. Peel, halve and core the pears, then add to the syrup and poach for about 20 minutes until tender. Remove from the syrup and leave to cool on a plate
.
4. To make the frangipane, put all the ingredients in a bowl and whisk together thoroughly using an electric whisk until smooth.
5. Roll out half of the puff pastry thinly on a lightly floured surface and cut 4 pear shapes, about 1cm / ½inch larger all round than the pears.
6. Roll out the other half of the pastry, then roll with the lattice roller to make the pastry lattice.
7. Spread a small amount of frangipane on each pear-shaped piece of pastry, leaving a 1cm / ½inch border. Place a pear on top and brush the pastry edges with a little milk. Cut a piece of lattice pastry to fit over each pear and carefully position over the pears. Press the pastry edges together to seal and trim to neaten.
8. Place on a lightly greased baking tray and brush with milk to glaze.
9. Cut 12 small leaves from the pastry trimmings, brush with milk and place on the baking tray.
10. Bake for about 10 minutes until the pastry is crisp and golden brown.
11. To make the sauce, put the sugar and liquid glucose in a saucepan with 25 ml water over a low heat until the sugar is dissolved. Add the lime juice and cream, bring to the boil and boil for 1 minute.
12. To serve, place a lattice pear on each warmed serving plate and decorate with the small pastry leaves. Dust with icing sugar and pour the sauce around each pear. Serve immediately.
**From “The Masterchef Collection” and “Wikipedia, the free encyclopedia”**
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Comment by K.L. Almeroth
Motherhood
To Scarlett,
I'm glad to see some recipe sites on Orble! I really like yours...keep it up!
You don't happen to have the recipe for that delicious pink, yellow and green chocolate thingie at the top of your page? Oh my goodness, it looks delicious...
K.L.
Comment by Scarlett
Dessert
I hope you find a nice dessert recipe from here that both you and your child would enjoy.
I will try and find the recipe for the dessert in my banner for you and make a separate post for it!
Comment by Anonymous
Comment by Adrienne
Comment by Chantal
Love this site, though it always makes my mouth water!
Comment by Scarlett
Dessert
Thanks for your lovely comment, Chantal