Peer Bordaloue, Bosvruchten compote, red wine
Ingredieenten:
- Pears,
- Sweet pastry,
- Almond cream filling
- Wild berries,
- red wine,
- vanilla ice cream
Sweet pastry
- 250 g Flour
- 125 g Sugar
- 125 g Butter
Form a dough and allow to rest 20 minutes, Roll out the dough to 5mm thickness and line the tart moulds, Bake until blond in @ 180’C, Allow to cool
Almond Cream
- 125 g (4oz) caster sugar
- 125 g (4oz) unsalted butter, softened
- 125 g (4oz) ground almonds
- 25 g (1oz) plain flour
- 2 medium eggs, beaten
Cream the sugar and butter together into a large bowl. Fold in the almonds, flour, eggs
Wild berries
Add sugar to the wild berries to taste , Simmer over a low heat with a little red wine
Pears
Peel and cut the pears into ¼ , Poach the pears in the wild berry compote until tender
Assemble the Bordaloue
- Spoon a little wild berry compote into the tart case
- Cover with the almond cream
- Arrange the poached pears on top of the almond cream
- Bake in the oven @ 175’C until fluffy and golden
- Thicken the wild berry compote with a little xantana
Service
Reheat the Bordaloue tarts, Spoon some wild berry sauce on the place
Garnish with mint, powder sugar and vanilla ice cream
