300x600
Ingredients
- 1 Sweet dough
- 10 Pear (2 kg)
- 1 Orange
- 75 cl Red wine
- 20 cl Cassis
- 1 stick Cinnamon
- 80 g Walnut kernels
- 25 cl Milk
- 3 Egg yolk
- 50 g Butter
- 240 g Granulated sugar
- 20 g Cornflour
Instructions
- The day before, bring the wine to a boil with crème de cassis, 200 g of sugar, cinnamon, zest and orange juice. Boil 10 min. Peel the pears, leaving them whole. Poach 20 minutes in the simmering wine. After cooling, place 12 hours in the refrigerator.
- The same day, whip the egg yolks with 40 g of sugar. Add cornstarch, then mix with boiling milk while whisking. Bring to a boil without stopping whipping. Let cool and add 50 g grated nuts - with a cylindrical rasp - and soft butter.
- Preheat the oven on th. 6-7 (200 ° C). Spread the dough. Put it in a pie pan. Sting the bottom. Cover with walnut cream. Bake for 10 minutes in the oven. Cut the pears in half, remove the heart and detail them in thick slices, arrange them on the cream. Continue cooking 15 min. Serve warm or cold pie garnished with the remaining walnut kernels.
Learn more at healthyfoodmom.com
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