Pears are sweet buttery and delicious when picked at the perfect point of ripeness
When pre-baking the pastry, line with baking papaer and weigh down with ceramic beadsto ensure the crust retains its shape.
- 320g ready-made shortcrust pastry
- 400ml white wine
- 450g caster sugar
- 4 pears
- 80g butter
- 2 eggs + an extra yolk
- 1/2 tsp vanilla extract
- Zest of an orange
- Thyme sprigs
- 50g plain flour
- 2 tbsp creme fraiche
WHAT TO DO
- Line a 23cm (9in) pie tin with the pastry and pop it in the fridge for an hour.
- Pour the white wine into a pan with 400g of the caster sugar, the orange zest and half the thyme. Heat gently to dissolve the sugar and bring liquid to the boil.
- Peel and core the pears and cut into quarters.
- Reduce the heat under the pan and add the pears, poaching them in the syrup for 20 minutes. Then, remove with a slotted spoon and let the syrup cool.
- Heat oven to 160°C, bake pastry case for 10 mins.
- In a clean pan, melt butter and allow to cool. Whisk together eggs, yolk, 50g of caster sugar and vanilla extract until light and fluffy. Add the rest of the thyme. Stir in melted butter, creme fraiche and fold in the flour.
- Tip the batter into the pastry case. Halve the pear pieces again, and press gently into the batter.
- Bake for 45-50 minutes. Serve with creme fraiche and a spoonful of the syrup.
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