Sunday, July 3, 2011

PEAR BOURDALOUE

PEAR  BOURDALOUE:


INGREDIENTS:      ( serves 12-16 )

2  tbsp  chilled butter
2/3  cup  ground almonds or flour
180  ml  milk
1  vanilla bean, split
2  eggs, lightly beaten
1/3  cup  sugar
1/2  cup flour
1   tart shell
4  pears, peeled, poached in sugar syrup and sliced
                             each pear into six pieces


METHOD:
  • Mix together butter and ground almonds set aside.
  • In a saucepan, combine milk and vanilla bean. Heat milk until it just begins to boil. Remove from heat. Discard bean.
  • Whisk together eggs, sugar and flour. Whisk in about a cup of hot milk mixture to temper the eggs, then whisk in remaining milk. Whisk the mixture over medium heat until it thickens. Remove from heat, pour the mixture over the butter- almond mix and whisk.
  • Pour this mixture in the tart shell and top with pears. Bake in a preheated oven at 180c for 30 minutes. Remove from heat, cool on a rack for at least 1 hour before slicing.

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