Ruby Pears in a Golden Cage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Crust:5 ounces (1 cup) unbleached all-purpose flour¼ tsp salt1 tsp sugar½ tsp turmeric1 oz cold unsalted butter, diced1 oz shortening1/4 tsp apple cider vinegar3-4 tbsp ice waterPears2 small-medium pears, peeled and halved1 tbsp strawberry (or your favourite) granola2 tsp butter2 tbsp seedless raspberry jam1 tbsp honey
Combine the flour, salt,sugar and turmeric in a bowl.
Add the butter and shortening and cut in until mixture resembles coarse crumbs.
Mix the vinegar and cold water and add, one tablespoon at a time, to the flour mixture, stirring with a fork until just combined. Wrap in plastic and chill 1 hour.
Preheat oven to 350 F, ideally with a baking stone.
Use a melon baller to scoop out the pear seeds, leaving a small hole.
With a paring knife, carefully notch out the stem.
In a small dish mix the granola and butter. Place evenly into the cavity of each pear half and set aside.
Melt the jam and honey together, set aside.
Roll out ⅔ of the pastry on a floured surface to ¼” thick and divide into 4 pieces, each just large enough for a pear half.
Flip the pear halves onto each pastry square and brush with jam mixture.
Roll out the remaining pastry to ⅛”-¼” thick and cut into strips.
Form strips into a lattice over each pear, pressing to seal at the bottom.
Use a knife to trim around the pears, and form stems and leaves with the excess crust
Bake until pie crust is golden and juice is bubbling out from pears, about 20 minutes if your pear is very ripe, up to 40 with firm pears.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Add the butter and shortening and cut in until mixture resembles coarse crumbs.
Mix the vinegar and cold water and add, one tablespoon at a time, to the flour mixture, stirring with a fork until just combined. Wrap in plastic and chill 1 hour.
Preheat oven to 350 F, ideally with a baking stone.
Use a melon baller to scoop out the pear seeds, leaving a small hole.
With a paring knife, carefully notch out the stem.
In a small dish mix the granola and butter. Place evenly into the cavity of each pear half and set aside.
Melt the jam and honey together, set aside.
Roll out ⅔ of the pastry on a floured surface to ¼” thick and divide into 4 pieces, each just large enough for a pear half.
Flip the pear halves onto each pastry square and brush with jam mixture.
Roll out the remaining pastry to ⅛”-¼” thick and cut into strips.
Form strips into a lattice over each pear, pressing to seal at the bottom.
Use a knife to trim around the pears, and form stems and leaves with the excess crust
Bake until pie crust is golden and juice is bubbling out from pears, about 20 minutes if your pear is very ripe, up to 40 with firm pears.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 323.5
- Total Fat: 14.2 g
- Cholesterol: 19.9 mg
- Sodium: 53.9 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 3.2 g
- Protein: 3.8 g
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