Ruby Pears in a Golden Cage
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Ruby Pears in a Golden Cage calories by ingredient
Introduction
A Medieval style dessert! A touch of turmeric tints the pastry while a raspberry jam and honey glaze colours the pears with a decadent blush. Just wait until you discover the hidden heart of strawberry granola! A Medieval style dessert! A touch of turmeric tints the pastry while a raspberry jam and honey glaze colours the pears with a decadent blush. Just wait until you discover the hidden heart of strawberry granola!Number of Servings: 4
Ingredients
-
Crust:
5 ounces (1 cup) unbleached all-purpose flour
¼ tsp salt
1 tsp sugar
½ tsp turmeric
1 oz cold unsalted butter, diced
1 oz shortening
1/4 tsp apple cider vinegar
3-4 tbsp ice water
Pears
2 small-medium pears, peeled and halved
1 tbsp strawberry (or your favourite) granola
2 tsp butter
2 tbsp seedless raspberry jam
1 tbsp honey
Directions
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.