Opera House Tart with Ruby Sauce
Categories: Jude2Serves: 4 servings
Ingredients:
- -----------------------------------PASTRY-----------------------------------
- 1 c Polenta
- 1/2 c Cornflour
- 1/2 c Flour
- 1/2 c Sugar
- 150 g Butter
- 1 Egg
- 1 tb Raw sugar
Instructions:
----------------------------------FILLING----------------------------------
2 415 g cans pear halves in
-light syrup
1 1/2 c Red wine
3/4 c Sugar
1 Cinnamon stick
1 5 cm piece lemon rind
4 Whole cloves
Pastry:
Place polenta, cornflour, flour and sugar in the bowl of a food processor
or bowl. Mix to combine.
Add butter and mix or rub in until mixture resembles coarse crumbs.
Mix in egg to make a stiff dough.
Refrigerate while preparing filling.
Cut dough in half and press one half of dough into the base of a 20cm round
loose-bottom cake tin.
Press or lightly roll second half to a 20cm circle.
Place cooked drained pears on pastry.
Top with pastry circle. Sprinkle over raw sugar.
Bake at 200 C for 25 minutes or until pastry is lightly golden and cooked.
Serve hot with wine sauce and cream.
Filling:
Drain pears, reserving juice.
Mix pear juice, wine, sugar, cinnamon stick, lemon rind and cloves together
in a saucepan.
Bring to the boil. Add pears and simmer for 5 minutes.
Drain pears from wine mixture, reserving wine mixture and set pears aside
to cool.
Bring wine mixture back to the boil and heat for 8 minutes or until sauce
is reduced by half.
Serve warm.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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