Today's deliciousness

[sabotabby]

Here's a recipe for you. I found it tricky, and I don't think I could have accomplished it on my own, a) because there wasn't really a recipe, and b) because sometimes you slice your finger open peeling pears and someone needs to take over. Also, it's long and fiddly and the time goes by better with friends.

Also, it is delicious, and you should share that kind of thing.

Anyway, I don't know if this kind of thing has a name. Let's call it Reverse Pie.





Here's what you need:

Crust
2 1/2 cups flour
1 cup shortening
1/4 tsp salt
6 tbsp cold water
1 tbsp vinegar and an egg (optional; we didn't need them)

Pears
A bunch of large pears

Caramel sauce
1 cup sugar
1/4 cup water
1 tsp vanilla extract
3 tbsp butter
3-4 tbsp milk

How you do it:

Make the dough. Dry ingredients go in a bowl, cut in shortening, add the water until it becomes a lump. If it doesn't become a lump, that's when you use egg and vinegar, but we didn't need to. Stick the lump in cling wrap and toss it in the freezer while you do the other stuff.

Peel the pears and core them. This is the troublesome bit. If you have a corer and you're not klutzy like me it will go much easier. Cut off the tops of the pears to use as lids.

Make the caramel sauce by dumping everything into a saucepan and stirring until it is brown and delicious. This is probably a good time to take out the lump of dough.

Pour the caramel sauce into the gutted pears.

Roll out the dough and wrap it around the pears. Bake at 375° until slightly golden. Eat piping hot. Fuck yeah!

Comments

[jvmatucha.livejournal.com]

OMG I HAVE TO TRY THIS!!!

About how long did you bake them thar pears?

[sabotabby]

Err, about half an hour maybe? We just kept checking every 10 min.

[jvmatucha.livejournal.com]

I'll try it out and give you a report. I'll probably check every five! :P

[monster-grrrl.livejournal.com]

Ooooo!

[canonfire.livejournal.com]

Om nom!

I'm in Kitchener/Waterloo for Congress. What should I do to keep myself from going insane?

[sabotabby]

There is nothing to do in KW. Get your butt to Toronto!

[metalana.livejournal.com]

Yummy, but don't you need to keep the bottom of the pear un-cored? Or put pastry on the bottom before pouring in the caramel?

[ivytheadventure.livejournal.com]

i have the same question!

[lienne.livejournal.com]

We did the first one! They kind of ended up sitting in a puddle of their own slime anyway, but at least it prevented them from sticking to the bottom of the pan.

[pofflewomp.livejournal.com]

Now that looks so much nicer than my Ian's equivalent, which is similar but with apples. The apple one you core them, put sugar inside, and wrap the dough around them, then eat with custard. But I am not really into apples much. Pears sound better as they cook faster, as well as tasting nicer. But they must be harder to core.

[sabotabby]

We were also thinking peaches with white chocolate. That would be easiest to core and bake.

[(Anonymous)]

chocolate melty! I think cocoa dusted on the pastry would be nice, too.

[nineteen68.livejournal.com]

What a yummy looking treat! i must try this

[rackletang.livejournal.com]

OMG MAY TRY THIS. I don't like to make promises I might not keep. But that does look like something my d00dfriend would like, so we'll see.

[sadie-sabot.livejournal.com]

Want.

[ironed_orchid]

That looks amazing!