Description
A delicious and original combination of puff pastry and pears cooked in caramel. Simple preparation, a spectacular result
Ingredients
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Puff pastry
500 g
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Pear
5 piece
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Nuts
1 Tbsp
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Cream
125 ml
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Brown sugar
200 g
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Vodka
50 ml
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Butter
1 tsp
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Lemon juice
1 tsp
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Cinnamon
1 piece
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Star anise
1 piece
Cooking
Thaw 2 sheets of puff pastry, roll it out (not more than the width of your pan) and cut out two circles
Fold the circles of dough on top of each other and bake at 220 C 17-18 minutes until it will turn brown. After about 7 minutes I noticed that the dough really rose and put on top of the bars. She equalize the surface of my cakes and not allowed to rise further
Meanwhile, strong small pears cut into quarters and remove seed pods
Prepare the caramel. In a saucepan with a thick bottom pour the brown sugar
Add butter, cinnamon stick, star anise and lemon juice
Put the saucepan on a medium heat and cook, stirring, until the sugar begins to melt. You can only tilt the pan in different directions. Then reduce the heat to low and keep on heat until the sugar is completely dissolved and the caramel will become Golden brown. Pour vodka and allow about a minute to evaporate the alcohol, then add the hot cream
Put the pears in the caramel and cook them under cover until they are tender, stirring occasionally
Finished pears should be easy to protectice knife
On the surface of the cake, slide a knife contour, stepping back from the edge about 1 cm
Just press in the middle and place the warm pears with caramel. Sprinkle toasted crushed nuts or pumpkin seeds and serve immediately to the table
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