Esta es una exhibición prevé de cómo se va ver la receta de 'Opera House Tart With Ruby Sauce' imprimido.

Receta Opera House Tart With Ruby Sauce
by Global Cookbook

Opera House Tart With Ruby Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 c. polenta
  • 1/2 c. cornflour
  • 1/2 c. flour
  • 1/2 c. sugar
  • 150 gm butter
  • 1 x egg
  • 1 Tbsp. raw sugar
  • 2 x 415 g cans pear halves in light syrup
  • 1 1/2 c. red wine
  • 3/4 c. sugar
  • 1 x cinnamon stick
  • 1 x 5 cm piece lemon rind
  • 4 whl cloves

Direcciones

  1. Pastry:Place polenta, cornflour, flour and sugar in the bowl of a food processor or possibly bowl. Mix to combine.
  2. Add in butter and mix or possibly rub in till mix resembles coarse crumbs.
  3. Fold in egg to make a stiff dough.
  4. Chill while preparing filling.
  5. Cut dough in half and press one half of dough into the base of a 20cm round loose-bottom cake tin.
  6. Press or possibly lightly roll second half to a 20cm circle.
  7. Place cooked liquid removed pears on pastry.
  8. Top with pastry circle. Sprinkle over raw sugar.
  9. Bake at 200 C for 25 min or possibly till pastry is lightly golden brown and cooked.
  10. Serve warm with wine sauce and cream.
  11. Filling:Drain pears, reserving juice.
  12. Mix pear juice, wine, sugar, cinnamon stick, lemon rind and cloves together in a saucepan.
  13. Bring to the boil. Add in pears and simmer for 5 min.
  14. Drain pears from wine mix, reserving wine mix and set pears aside to cold.
  15. Bring wine mix back to the boil and heat for 8 min or possibly till sauce is reduced by half.
  16. Serve hot.