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Ingredients
- 300 ml Water, ( 1/2 pint)
- 150 ml Madeira wine, ( 1/4 pint)
- 125 gm Sugar, (4oz)
- 4 x Just ripe Rocha pears, peeled with stalks left on
- 1/2 x 375 g, (12oz) sweet shortcrust pastry, chilled
- 3 Tbsp. Water
- 3 Tbsp. Sugar
Directions
- Place the water, Madeira syrup and sugar in a saucepan over a moderate heat, stirring till sugar has dissolved.
- Lay the pears in the saucepan, bring to the boil then simmer gently for 15 min, turning occasionally to cook proportionately in the liquid.
- Carefully remove the pears from the pan and allow to cold.
- Continue to simmer the liquid till reduced and syrupy. Allow to cold.
- Preheat the oven to 190 C, 375 F, Gas Mark 5.
- Roll out the pastry on a lightly floured surface and cut out 4 circles, approximately 8cm (3 inches) in diameter. Place on a lightly greased baking tray and bake in the preheated oven for 15 min, till lightly golden brown. Transfer to a wire rack to cold.
- Place the sweet pastry rounds on a serving plate, stand a pear on top of each and spoon over the Madiera syrup.
- To make the spun sugar, place the water and sugar in a small pan over a moderate heat, stirring till the sugar has dissolved. Allow to boil gently, without stirring for 1-2 min till golden brown. Remove from the heat and spoon a little of the caramel over each pear. Dip 2 forks in the remaining syrup and stretch threads of sugar between them. As the threads are formed, arrange on top of the pears.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 13 | 4% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 341mg | 14% |
| Potassium 122mg | 3% |
| Total Carbs 86.73g | 23% |
| Dietary Fiber 2.8g | 9% |
| Sugars 52.32g | 35% |
| Protein 4.24g | 7% |
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