3 or 4 Pears - firm but ripe, peeled, cored and sliced (canned can be substituted for fresh, but you will need to reduce your sugar if they are packed in syrup)
Â¼ cup (60 g) Sugar
1 tablespoon All-Purpose Flour
2 tablespoons Lemon Juice
500g frozen Puff Pastry, thawed in the refrigerator
1 tablespoon unsalted butter, cut into bits.
Preheat BBQ to 400Â°F.
Combine the Pears, sugar and flour and toss to mix well. Add the lemon juice and stir to moisten evenly.
Roll out the puff pastry into a 15 inch round on a floured work surface, then transfer the pastry to an ungreased baking sheet. Spoon the fruit into the centre of the pastry, leaving a 1Â½ inch border. The fruit will be stacked high, but will reduce as it cooks. Create an edge or border by folding the edge of the pastry up and pinching and tucking it as necessary. Dot the fruit with the butter.
Place in the bbq and bake until the pastry is puffed and golden brown, about 30 minutes. Do not undercook - make sure the bottom of the pastry is nice and golden brown as well.
And to top it all off...
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