Wine-poached pears on a sweet pastry crust with vanilla custard

4 portions
Wine-poached pears on a sweet pastry crust with vanilla custard
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Ingredients

Pastry
50 g unsalted butter
20 g Dansukker Brown Sugar Dry
10 g Dansukker Vanilla Sugar
35 g Dansukker Light Syrup
1 egg yolk
5 g cocoa powder
60 g plain flour
30 g potato starch

Custard
3 egg yolks
100 ml milk
100 ml double cream
30 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
35 g Dansukker Light Syrup
10 g potato starch

4 pears
300 ml dry white wine
60 g Dansukker Icing Sugar
Yellow food colouring (optional)

Decoration
Lemon balm

Combine all the pastry ingredients and work into a dough. Refrigerate for 30 minutes. Remove the dough from the fridge and shape into a roll. Cut the roll into slices 3 mm thick. Place one of the slices on a parchment-lined baking sheet, then arrange more slices around it to make a flower. Make three more flowers in the same way. Bake at the centre of the oven at 175 °C for approx. 10 minutes. Mix the ingredients for the custard in a thick-based saucepan and simmer, stirring constantly, until thickened. Leave to cool. Peel the pears. Remove the small leaves at the base of the stalk but leave the stalk in place. Put the pears in the pan and add the wine, icing sugar and food colouring (if using). Cover and simmer the pears until just tender. Leave to cool in the liquid. Remove the pears and allow the liquid to drain off. Place the pastry flowers on serving dishes or plates and place the pears on top. Decorate with a sprig of lemon balm. Serve with the custard.

The recipe was made by

Dansukker