This month’s fruit in full season are pears. Delicious, good for you and a whole lot of nutrition in a sweet juicy package.A good source of vitamin C, fiber and only 100 calories (raw) per serving. Sodium free, fat free, and cholesterol free. This particular variety I used for this recipe was the Concorde pear,they’re a golden yellow, green colour and great for any type of cooking and baking. They’re firm in texture with a delicate vanilla taste. When cut they don’t turn brown so are great added to fresh salads and when cooked at high temperatures don’t disintegrate into a sugary mass.
I really should have made this recipe long before now, I can’t remember an easier dessert with a fantastic visual impact, and I assure you one to try. A delicious mouthful of syrupy sweet pear and prunes on a delicate crust of puff pastry, light and flaky…
Read on for the recipe…
1/4 cup (60ml) golden syrup
1 pear, sliced
1 sheet puff pastry
Preheat the oven to 180°C (355°F)
Place the butter in an oven proof non-stick frypan (13cm) over medium heat until melted. Add the golden syrup or maple syrup, arrange the thinly sliced pear and prunes in the base of the pan and cook for 5/6 minutes or until soft. Remove from heat.
Use the lid of the frypan as a template to cut the circle of puff pastry to fit inside the pan, place over the pears and prunes.
Bake the tarte for 30/35 minutes until the puff pastry is golden.
Allow to stand for 2 minutes.
Invert the tarte onto a serving plate and ooohhh! It’s a beauty! Serve with a scoop of vanilla ice-cream if it lasts that long.. or just on it’s own is fine!
An excerpt for Autumn- Seasons, by Donna Hay…
“All’s right with the world when you’ve gathered your favourite people to share a meal, the room is snug and cozy, and pudding’s on the table. Go, treat yourselves and dig in” Donna Hay
This recipe adapted from Seasons – Donna Hay
Have a great Tuesday.