The pears are ripe. They don't keep for long so it's a case of cramming as many as possible into recipes that will freeze. This is an adaptation of Bakewell tart.Shortcrust pastry case. Spread 3 tablespoons of marmalade over the base.
Mix together
2 oz sugar
2 oz butter
1 egg
2 oz self-raising flour
and half a teaspoon of almond essence and pour on top of the marmalade.
Fit in pieces of pear and bake for 30 minutes, 350 deg F, gas mark 4 until the filling has risen and is golden in colour.
Sprinkle on some flaked almonds five minutes before the end of the baking time.
Good with custard!
thanks for sharing... mmm something good for the weekend i think...
ReplyDeleteLooks really beauiful, Rosemary!
ReplyDeleteRosemary, this is exactly what I was looking for a few weeks ago. The pears are at their peak here. I am been craving to make something wonderful with all that is available now.
ReplyDeleteI bet this is great with a freshly brewed pot of coffee.
ReplyDeleteI shall try this Rosemary - thanks. Did you know that Flaubert once said there there were only ten minutes in the life of a pear when it was absolutely right for eating?
ReplyDeletemmmmm...that looks delicious, and the pears are beginning to fall from the trees here too. Thanks for the recipe.
ReplyDeleteDear All, I can recommend my favourite pear recipe, which I posted last year, September '10 'plums and pears'. Pears and chocolate, now that's a combination made in heaven!
ReplyDeleteI will have to save this one. No pears on the tree this year!
ReplyDeleteDear Doc, as I'm sure you know, for gardeners next year is always going to be the best! Next year you may be over-run with pears!
ReplyDelete