recipes
Spiced pear galette with clotted cream with hazelnuts and crushed honey comb
Serves: 6
Ingredients
- 1 sheet puff pastry
- 4 pears
- 4 tbsp light brown sugar (Lamb Brand)
- Ground ginger, cinnamon, cardamom, nutmeg and cloves,
- Zest and juice of a lemon
- 1 jar clotted cream
- Apricot jam for glazing
- Crushed roasted hazelnut
For the honeycomb
- 200gr caster sugar (Lamb Brand)
- 5 tbsp golden syrup
- 2 tsp bicarbonate of soda
Method
Line a baking tray with baking parchment. Roll the dough 4 mm thick and place on baking paper and prick with a fork. Wash, core and slice the pears thinly and marinade with the lemon juice and zest, the spices and sugar. Bake in a moderate oven temperature 170°c until pastry is cooked and golden. Brush the pears with apricot jam and sliced to desired slices. To make the honey comb; melt the caster sugar and syrup gently on low fire. Cook into a light golden caramel.Remove from heat immediately and stir in the bicarbonate of soda. Pour immediately over a buttered surface, cool completely. Mix the hazelnuts into the clotted cream, serve on the side with the pear galette and sprinkle with crumbled honey comb.
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