桂花焦糖雪梨脆批

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253

 

Braised Pears with Osmanthus Caramel

on Pâte Brisée

材料:(4人份量)

鴨嘴梨4個

 

焦糖:

砂糖200克

牛油100克

乾桂花1湯匙

陳皮1/4片

 

法式塔皮:

無鹽牛油50克

麵粉100克

雞蛋半隻

糖35克

鹽一少撮

 

步驟︰

1) 鴨嘴梨去皮和心,一開四。

2) 陳皮浸軟,刮去瓤,切碎。

3) 盤內加入糖、陳皮碎和桂花,慢火煮成焦糖色,加入牛油拌勻,離火,放入鴨嘴梨拌勻,略煮10分鐘,關火。

4) 將鴨嘴梨排在焗好的塔皮上,淋上焦糖漿即可。

 

塔皮:

1) 牛油和麵粉混和,加入糖、鹽、雞蛋,搓成麵糰,稍微壓平,用保鮮紙包好,冷藏1小時。

  • 取出麵糰,用麵棍擀至3厘米厚,略修整成圓形,置烤盤上,放入已預熱200℃的焗爐,烤約10分鐘,取出放在網架上待冷卻。

Ingredients: (4 servings)

4 Chinese Yali pears (bretschneider pears)

 

Caramel:

200 g sugar

100 g butter

1 tbsp dried osmanthus

1 quarter dried tangerine peel

 

Pâte brisée (French-style tart pastry):

50 g unsalted butter

100 g flour

½ egg

35 g sugar

a pinch of salt

 

Steps:

(1) Peel and core pears. Each cut into quarters.

(2) Soak dried tangerine peel until soft, scraped off the pith and chop.

(3) Add sugar, dried tangerine peel and osmanthus into the dish. Cook over low heat until it is caramel in color. Mix in butter and remove heat. Put in pears and mix well. Cook for 10 minutes.

(4) Arrange pears into the pâte brisée and pour over caramel syrup. Serve.

 

Pâte Brisée:

(1) Mix butter and flour. Add sugar, salt and egg. Knead into dough and press flat briefly. Wrap with cling wrap and freeze for 1 hour.

(2) Take out the dough and roll flat with a rolling pin until 3 mm thick. Trim into a circle and put into a baking tray or tart mold. Bake in a 200℃ pre-heated oven for about 10 minutes. Cool on a net rack.

 

Tips:
糖煮至淡黃色後,會在很短時間內變成焦糖色,要注意看火,以免煮燶。

After the sugar turns to pale yellow in color, it will become charred in a short period of time. Pay attention to it so that it will not get charred.

 

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