pears in overcoats
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients
225G (8oz) plain flour
a pinch of salt
a pinch of nutmeg, freshly grated
100g butter
4 tbsp water, iced
4 pears
4 apricots, dried and chopped
4 prunes, stoned and chopped
1 tbsp raisins
1 egg, beaten
200ml double cream / natural yoghurt
Instructions
1. Mix together the flour, salt and spices in a bowl. Add the butter and rub together, then the water to make a smooth dough.
2. Cut into 4 and roll each out into 8 inch (20cm) squares.
3. Peel the pears and take out the core, with an apple corer if possible. Put each pear on each pastry square and fill the centre with the dried fruit.
4. Brush the edges of the squares with water and fold up around the pears, squeezing together at the top. Brush the seals with water and trim any excess pastry. Roll out the left-over pastry and cut into leaf shapes for decoration on the top.
5. Brush the entire parcel with the beaten egg and bake in a preheated oven at 180C (350F) gas mark 4 for 20 minutes or until golden brown.
6. Garnish with mint and serve hot with cream or natural yoghurt.
Suggestion:
Dessert apples are also suitable to use instead of pears and any filling of dried fruit.
