Pear honey-lemon pie

Description

Wonderful pear pie, become a substantial part I a few years ago! Another recipe from the "Eat at home". However, about the authorship, I was plagued by vague doubts... the more I watch Jamie Oliver's programmes, the more find there recipes, the author of which believed the Avatar... Well, it's not our business, but the cake is very, very good! Pre-stewed pears in honey caramel, getting a wonderful taste, and the use of corn flour makes the test structure are completely different. I think it is a miracle come from Italy.

Ingredients

Flour

40 g
Corn grits

130 g
Leavening agent

1 tsp
Salt
Sugar

1 Tbsp
Vanilla
Pear

1 kg
Butter

250 g
Honey

50 g
Chicken egg

5 piece
Lemon peel

Cooking

Start with the dry ingredients. Sift together the flour, cornmeal, salt and baking powder.

Corn grain should be finely ground, it is in appearance exactly like semolina, just yellow. Not flour and not rice, which has bits. This is important, burned on both variants: the flour turns out a monolith, and cereals grinding of No. 2 are generally not prepared.

Pears for this pie you can use the unsightly: here's mine, from the garden, for fresh consumption somehow sad. Cut out the core and cut into large chunks, with walnuts.

Honey and 80 g of oil sent to the pan on a small fire.

At first they just melt and look like this.

But minutes through 5 (stirring occasionally) is formed caramel.

Put the pears in the caramel, stir, to the extent possible, pieces obvolokla caramel. And leave to languish on low heat. During periodic stirring You will see when the desired stage: pear no longer look raw, as if slightly change color and a little bit will let the juice. On average, in this condition they go for 10 minutes.

Now pear should cool down a bit prior to introduction into the dough. Until you can do other things. For example, I baked until the cheese biscuits, the dough for which is prepared the day before (just bragging).

Pears't already hot, prepare the dough. The remaining softened butter (170 g) mixed with sugar and vanilla, add the finely grated lemon zest, eggs and stir to a state of very relative homogeneity. After vsypaya dry ingredients of the dough so it will become homogeneous. Digression about peel. If You have the time and opportunity, remove the zest from TWO lemons, not one, you will not regret, I promise.

Pears together throughout the juice, which they were allowed to the last drop, stir with the dough and put into the form lined with baking paper.

Bake at 170 degrees for about an hour. The temperature for baking should be high, because this cake is burning on top quite quickly, while remaining raw inside. Even finished it in the oven seem to be wet on top, it is OK, the liquid on top is oil. Readiness check with a toothpick: if there are no signs of a test – ready, but the toothpick will be dry, it will be in oil!

Cools... I do not shift, cut and served directly from the mold (no one complained). Yummy! In the season of pears cook it every week. Be careful, composition, directly to say, do not diet, eating more than two pieces at a time can upset Your liver. Although the original recipe had oil 300 gr, and eggs – 4, after the first experiments I made a substitution: taste, appearance and structure of the pie has not changed. Can try both options: GOOD. Bon appetit!

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