INGREDIENTS
serves 4
-
750ml white wine
- 1 cup of caster sugar
- 1 whole vanilla bean, split and scraped
-
1 cinnamon stick
-
½ lemon rind
-
4 firm pears, peeled and cored (leaving the stem intact)
-
Hot water
PREPARATION
Place
all ingredients but pears into a saucepan over medium-high heat and bring to a
boil.
Decrease
the heat to medium low, place pears in the liquid. Pears must be immersed - add
some hot water if needed - cover and cook for 40 minutes or until pears are
tender but not falling apart. Remove pears to a serving dish, standing them
upright, and reserve in the refrigerator.
Wine syrup
Sieve
cooking liquid and reduce it to syrup consistency. Place in the refrigerator
until cool.
Spoon
sauce over the pears just before serving.
CHOCOLATE
SAUCE ALTERNATIVE
INGREDIENTS
-
100gr dark - 30gr butter, cubed - ¼
cup hot water - roasted flaked
almonds
Place
15gr butter and chocolate in a saucepan over low heat and stir until melted. Add
water and keep stirring until homogenous and finish with the rest of butter.
Pour over pears just before serving and sprinkle a few roasted flaked almonds.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
INGREDIENTS makes 30
Vanilla shortbread- 160g soft unsalted butter
- 80g caster sugar
- ½ Vanilla bean, seeded
- 150g plain flour, sifted
- 80g ground rice
Chocolate shortbread
- 165g soft unsalted butter
- 10g caster sugar
- 150g plain flour, sifted
- 60g ground rice
- 40g cocoa, sifted
PREPARATION
Preheat oven in 170°C.
Line trays with baking paper.
Use an electric
beater to beat the butter, sugar and vanilla in a bowl until light and fluffy. Gradually
add flour and ground rice, beating on low speed until almost combined. Use your
hands to bring the dough together in the bowl. Place between 2 sheets of baking
paper, roll out to form a 25 x 30 rectangle and set aside.
For chocolate shortbread
using an electric beater, beat butter and sugar in a bowl until light and
fluffy. Gradually add flour, ground rice and cocoa beating on low speed until
almost combined. Use your hands to bring the dough together in the bowl. Place
between 2 sheets of baking paper, roll out to form a 25 x 30 rectangle and set
aside.
Gently place
chocolate dough on top of vanilla dough. Roll up firmly to form a log and refrigerate
for 30 minutes. Cut into 1 cm thick slices, transfer into prepared baking
trays. Bake for 40 minutes,swapping trays from top to bottom after 20 minutes, or until pale golden and firm. stand biscuits on tray for 5 minutes before transfering to wire rack to cool completely.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
INGREDIENTS
makes
3 dozens
- 2 egg whites
-
1 egg yolk
-
100g sugar
-
50g flour
-
50g butter
-
40g shaved almonds, grinded
+
10g for decoration
PREPARATION
Preheat oven in 190°C
Line a baking tray with baking paper.
Beat firmly egg whites with sugar.
Delicately add in flour and butter,
and then the grinded almonds.
Using a teaspoon put little amounts
of batter on your tray and spread to the size and shape you want.
Sprinkle a few silver almonds for
decoration.
Bake the Tuiles for 5 minutes or
until they are lightly brown.
Working quickly, lift the Tuiles off
the tray and press over the outside of the tray to bend, then allow to cool for
30 seconds until hardened.
Enjoy it for tea or use it as a decorating element for desserts!
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
