Sharp R-959SLMAA - Manual (Page 89)

87
RECIPES
Serves 6 - 8
500g shortcrust pastry
FILLING:
100g caster sugar
50g plain flour
5ml (1 tsp) ground cinnamon
900g canned pear, sliced
15ml (1 tbsp) margarine
TOPPING:
100g margarine
150g brown sugar
5ml (1 tsp) ground cinnamon
45ml (3 tbsp) single cream
100g pecan nuts
P EAR & PRALINE PIE
1 Roll out 300g of pastry large enough to line the base of a
greased 25cm (10”) flan dish. Roll out 200g of pastry large
enough to make a lid.
2 Preheat the oven to CONVECTION 230ºC.
3 In a large bowl, combine the caster sugar, flour and cinnamon.
Add the pear slices and toss gently to coat.
4 Turn the pear mixture into the pastry case, cover with the
pastry lid and crimp the edges. Do not glaze.
5 Place on the low rack and cook on DUAL CONVECTION,
230ºC, 10% for 25 minutes.
6 When the pie is cooked leave to cool slightly whilst making
the topping.
7 In a medium bowl add the margarine, brown sugar, cinnamon
and cream. Cook on 70% for 5 minutes, stir twice.
8 Beat the topping for approximately 1 minute until just warm,
then pour over the pie. Sprinkle pecan nuts over the topping,
leave to cool before serving.
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