175 g (6 oz) pate sucree
2 x 822 g (1 lb 13-oz) cans pear halfs, drained
3/4 cup (50 g) fresh white breadcrumbs
1/4 cup (45 g) soft dark brown sugar
2 oz (50 g) chopped mixed peel
2 oz (50 g) glace cherries, halved
45 ml (3 level tbsp) apricot jam, sieved and warmed
2 x 822 g (1 lb 13-oz) cans pear halfs, drained
3/4 cup (50 g) fresh white breadcrumbs
1/4 cup (45 g) soft dark brown sugar
2 oz (50 g) chopped mixed peel
2 oz (50 g) glace cherries, halved
45 ml (3 level tbsp) apricot jam, sieved and warmed
method
1. Roll out the pastry and use to line a 20.5 cm (8-inch) fluted flan dish.
2. Remove a thin slice from the rounded surface of eight pears so that they will sit evenly. Chop these pieces with the rest of the pears. Place the chopped pear in the pastry base.
3. Mix together the breadcrumbs, sugar and peel. Scatter over the pears. Arrange the pear halves, hollow side up, on the crumb mixture with the cherries in between.
4. Bake in the oven at 190°C (375°F) mark 5 for about 1 hour.
5. Cover the pastry with foil if beginning to over-brown.
6. Brush the pears with apricot glaze.
7. Serve warm or cold with thick or soured cream.
2. Remove a thin slice from the rounded surface of eight pears so that they will sit evenly. Chop these pieces with the rest of the pears. Place the chopped pear in the pastry base.
3. Mix together the breadcrumbs, sugar and peel. Scatter over the pears. Arrange the pear halves, hollow side up, on the crumb mixture with the cherries in between.
4. Bake in the oven at 190°C (375°F) mark 5 for about 1 hour.
5. Cover the pastry with foil if beginning to over-brown.
6. Brush the pears with apricot glaze.
7. Serve warm or cold with thick or soured cream.
serving amount
serves 6 - 8
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