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FareShare Gazette -- November 2006 Recipes

FareShare Gazette -- November 2006 Recipes is built on Caster Sugar, Vanilla Extract, and All Purpose Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 60 g
• 2 tsp
• 75 g

Method (preview)

1. 1

   Peel and core the pears; cut them into 12 slices each.

2. 2

   Place in a large bowl and pour in the combined white wine and caster sugar.

3. 3

   Stir gently and set aside for 1 hour.

4. 4

   Do not leave any longer or the pears will turn brown.

5. 5

   Preheat the oven to 180C (350F/Gas 4). Grease a shallow, round 1.25-liter (1 1/2-quart) ovenproof dish.

6. 6

   Remove the pear slices from the syrup; spread them evenly over the base of the dish.

7. 7

   Pour the syrup into the bowl of a food processor.

8. 8

   With the motor running, add the milk, eggs, vanilla and flour.

9. 9

   Process until smooth then pour the mixture over the pears.

10. 10

    Bake for 50 minutes or until the tart is puffed and golden on top. Sprinkle the sifted icing sugar liberally over the top.