Pears in a blanket
Picture: Iain Gillespie

Serves 6

250g flour

200g butter, cubed, chilled

2 tbsp sour cream

3 pears

1/2 cup pitted prunes, chopped

2 tbsp chopped walnuts

1 egg yolk

Place the flour, butter and sour cream in a food processor and blitz until it just starts coming together. Tip the dough on to a sheet of cling film and push it into a flattened disc, wrap and place in the fridge for half an hour. Peel the pears, cut them in half lengthways and scoop out the core with a melon baller. Combine the prunes and walnuts and press into the hollowed-out cores of the pears. Turn the pears core side down on to a lined baking sheet. Cut the pastry disc in half and return one half to the fridge for another use. Preheat the oven to 180C. Roll out the remaining pastry as thin as you can without it tearing. Cut into six rectangles that will cover each pear, drape them over each half and press around the edges to cloak tightly. Prick the pastry with a fork to allow the steam to escape and then brush with egg wash. Bake for 30 minutes or until golden brown. Serve with a drizzle of rice malt syrup and cream if you wish.

The West Australian

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