Tuesday 18 October 2011

Pear recipe

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!

9 comments:

  1. thanks for sharing... mmm something good for the weekend i think...

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  2. Rosemary, 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.

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  3. I bet this is great with a freshly brewed pot of coffee.

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  4. I 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?

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  5. mmmmm...that looks delicious, and the pears are beginning to fall from the trees here too. Thanks for the recipe.

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  6. Dear 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!

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  7. I will have to save this one. No pears on the tree this year!

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  8. Dear 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!

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