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Ingredients:
2 cups all-purpose flour 1 1/2 sticks unsalted butter, cut into 1" slices 1 egg 1 pinch salt 1/2 egg shell of water Five pears, peeled, halved, cored 2 c water 2 c sugar
1 Tbsp vanilla 6 oz semisweet chocolate 2 oz butter 1 large jar apricot preserves 2 Tbsp Grand Marnier
Directions: Pastry: Process butter and flour until crumbly. Add egg and water, process until a ball forms, remove from processor, wrap in cling film, refrigerate 20 minutes. Pat into a tart pan and bake
at 375 for 20 minutes. Check for doneness. Shell should be baked through but not overbrown or crispy. Cool. Bring water, sugar and vanilla to a boil. Poach pears until soft, about 30-40 minutes. Test for
doneness with a knife - if there is little resistance, pears are done. Remove from liquid and cool. Melt the butter and chocolate over low heat, then pour into tart shell. Halve the pears and make vertical cuts
from the bottoms almost up to the stem ends, spread out cut parts like a fan, and arrange in the chocolate. Allow the chocolate to set. Bring the apricot preserves to a boil with the Grand Marnier, then brush very
liberally over the pears. Cool and serve. If this is made in advance and refrigerated, take out and let sit at room temperature for 30 minutes.
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