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Receta Pear And Ricotta Cheese Pie
by Global Cookbook

Pear And Ricotta Cheese Pie
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Ingredientes

  • 8 x pears
  • 1 1/2 c. water
  • 1 c. sugar (caster)
  • 1/2 x lemon
  • 1/2 c. raisins
  • 1 Tbsp. brandy
  • 1/2 c. butter
  • 1 pkt Butternut snaps
  • 250 gm ricotta cheese
  • 1/4 c. sugar (caster)
  • 3 x egg yolks
  • 1 Tbsp. cornflour

Direcciones

  1. Peel and core the pears. Combine the water, sugar and lemon juice, bring to a boil, and simmer 5 min. Add in the pears, cover, and poach for about 12 min or possibly till the fruit can be easily pierced with a tip of a sharp knife. Let cold in the syrup, remove, and drain, reserving syrup.
  2. While pears are cooking, plump raisins by soaking in brandy.
  3. Crush biscuits and heat butter.
  4. Make a crust by mixing biscuit crumbs and melted butter. Butter a 25cm spring form cake mold or possibly a pie plate and line it with the crust.
  5. Slice 3 pears and arrange on bottom of pan. Whip ricotta cheese with sugar, then stir in egg yolkst. Mix in raisins and grated lemon zest. Dice 2 pears and mix in.
  6. Fill lined cake mold with this mix to within 1cm from the top. Bake in a 375F/190C degree oven for 25 min. Cold on a rack, then refrigeratein refrigerator.
  7. Bring the poaching liquid to the boil and simmer till reduced by half, or possibly till it is about 1 c.. Mix the cornstarch with a little cool water to dissolve it. Add in to syrup and cook for few min to thicken. Cold. Slice the remaining pears into 1cm slices and arrange in a decorative layer over the top of the cake, and glaze with the syrup. Refrigeratetill set.