Tag: deserts

caramelised onion and pear tartlets

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 Caramelised Pears

ingredients; 2 brown pears, 2tbl brown sugar, 2tbl unsalted butter 2tbl water

method; leaving the skin on,halve the pears and remove the core. place them face down in a pan with the butter and sugar and on a low heat gently cook until the pears have softened. If the butter begins to thicken and caramelise you can add the water. once cooked remove from the heat and set aside.

Pastry Shells

ingredients; 1sheet frozen puff pastry, thawed, olive oil for greasing tart tins

method; lightly oil tart tins then place the tart tin onto the pastry sheet upside down and with a sharp knife cut around. The pastry circle should fit perfectly into the tin, gently press down. Continue until all the shells are filled.

Crumble Topping

ingredients; 2tbl plain flour,2tbl hazelnut meal, 1tbl brown sugar,1 pinch cinnamon

method; mix with finger tips

Vanilla Cream

ingredients; 250mls of cream, 1tbl caster sugar, 2tsp vanilla extract

method; in a kitchen mixer add the cream and whip on high speed, add the sugar and vanilla and continue to mix until the cream has thickened slightly.

Method

fill the pastries with a teaspoon of onion jam, I used  Beerenbergs Family Farm Caramelised Onion, that worked perfectly or alternatively you could make your own. then lightly chop pears and keep syrup aside. fill each tart with the pear and sprinkle over the crumble then drizzle over a little of the sugar syrup left over from the pears. Bake in the oven at 175°C for 20-30 minutes, You will need to monitor the pastries to prevent over cooking the sugar syrup.

Serve warm with a dollop of vanilla cream and drizzle over any remaining syrup.

IMG_1993 IMG_2002 IMG_1999 IMG_1998 IMG_1977Beerenberg Family Farm Caramelised onion;http://www.beerenberg.com.au

rustic bread and butter puddings

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RUSTIC BREAD AND BUTTER PUDDINGS

ingredients

cob of pasta dura bread unsliced,4 free range eggs,2tsp vanilla extract,250ml cream,1 tsp cinnamon,1/4cup caster sugar,whole nutmeg for grating,1/4cup sultanas

method

roughly chop loaf of bread into cubes leaving the crust on. In a separate bowl whisk the eggs,cream,vanilla and sugar with a fork. In a large bowl add the bread and sultanas and pour over the egg mixture with hands turn and coat the bread and allow to soak for 10 minutes. Grease a muffin tray well and using hands fill each pan right up to the top with the bread mix. This is a rustic look bread and butter pudding so don’t be too neat with it. Any crusts on the top will crisp well when they cook.Bake in a preheated oven at 175°C for 20 minutes. Serve while still warm with maple syrup and a dollop of thickened cream. Eat at any time of the day or night. If your lucky enough to have any left overs store them in an airtight container in the fridge.