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Lorenza

Lorenza Avila

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Recipe of Pear Tarts Poche
Recipe

Pear Tarts Poche

1 h
Not so easy
3.75
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These poached pear cakes are cooked on an almond paste and puff pastry. They are delicious with vanilla ice cream.
Learn more about Lorenza Avila

Ingredients

6 servings
  • 4 pears
  • 4 cups of Water
  • 3/4 of Cup of dry white wine
  • 1/3 of Cup of brown sugar
  • 1 vanilla pods cut along
  • 1/2 kilo of puff pastry
  • 1 Pear-shaped mold
  • apricot jams to varnish

    Preparation

    Peel the pears, cut them in half and remove the heart, keeping the tail so that they look pretty.
    Cut a piece of baking paper the size of the pot in which the pears are going to be cooked.
    Put the pears in the pot, along with the water, came brown sugar, and the vanilla pod cut along.
    Wait for it to boil over medium-high heat and reduce the heat a little. Cover the pears with the round baking paper.
    Occasionally turn the pears over so that they are covered in the liquid, until they are very soft, between 10 and 15 minutes.
    Pass the pears to a bowl, remove the vanilla sprig and reserve.
    With an electric mixer , add the butter. Add the ground sugar, flour and almonds.
    Add the eggs to the almond mixture and finally the rum. Put it in the refrigerator.
    On a clean and flat surface, sprinkle a little flour and spread the puff pastry. With a pear-shaped mold, cut 6 pear shapes from the puff pastry.
    Cut the pear halves by making parallel cuts (without cutting the stem part to keep them together) and spread out in a fan shape.
    On each puff pastry (already placed on a greased baking tray) put 1 tablespoon of the prepared almond dough and place the cut pears on top. Extend the pear as a fan.
    Repeat with the rest of the pears and bake at 350 degrees for 15 minutes, until the puff pastry is browned.
    Take out of the oven and varnish with a little apricot jam.

    PRESENTATION

    Serve with a scoop of vanilla ice cream and decorate with mint leaves.

    TIPS

    If you do not have a pear-shaped mold, cut a pear shape (large enough to fit the pears and still have a puff edge) and cut it with a knife over the puff pastry.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    515
    kcal
    26%
    Carbohydrates
    68.4
    g
    23%
    Proteins
    6.7
    g
    13%
    Lipids
    22.5
    g
    35%
    Fiber
    6.5
    g
    13%
    Sugar
    31.9
    g
    35%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
    Rate this tip
    Ratings (4)
    Li Angelica Rodriguez Valenzuela
    15/08/2019 12:52:58
    No vienen los ingredientes de la crema mencionada que va abajo de las peras
    Gina Ball
    10/06/2014 16:17:46
    pera riquisima muy buena todo lo que lleve pera es un plus
    Paty M. Guajardo
    07/05/2013 23:55:18
    mmmh que rico.. ya quiero!
    Anonymous
    02/04/2013 20:09:42
    Receta incompleta Hace falta la cantidad de los ingredientes para la pasta de almendra.

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