Exquisite pie "Pears in crystal"

Pie "Pears in crystal"

Ingredients:

6 PCs pear (medium size)
1 PCs orange
1 piece lemon
300 g sugar
350 ml + 300 ml water (cold + hot)
350 g flour
0.5 tsp. salt
150 g butter
3 PCs chicken eggs
1 tsp baking powder
0,5 tbsp Apple cider vinegar
1 sachet of gelatin
75 ml dairy cream (33%)

The cooking process:

Prepare the syrup-marinade for pears. From orange squeeze juice from the lemon to remove the zest, add 200 g of sugar. Pour 300 ml of boiling water. Stir until the sugar is dissolved. Then add 300 ml cold water.

Bring the marinade to a boil and put in it the pears so that they, possibly, were in vertical position. Put the saucepan on a small fire and leave the pears to stew for 5-10 minutes, until, until they become soft. Remove with a slotted spoon and place on a separate dish. Pear syrup to drain and set aside, you will need it at the end of cooking.

To prepare the crust. Mix salt, baking powder and flour (300 g). Add the butter and mash it with the flour.
In a separate bowl beat the 2 eggs with a whisk. Add the vinegar and 5 tbsp cold water. You can add a little vanilla.
To combine the egg and flour mixture. Knead elastic dough. Put into the refrigerator for 15 minutes, wrapped in cling film.
Distribute the dough in shape, forming the sides (I have a form 26 cm in diameter). Again refrigerate for 15 minutes.
Cover the crust with foil or parchment and fill inside any cereal, slightly flatten with your hands. Place in oven and bake at 200 degrees for 15 minutes. Remove the foil with beans and bake at 180 degrees for another 5 minutes.
To prepare the cream. Mix the flour (2 tbsp) sugar (2 tbsp). Gradually add 125 ml pear syrup, whisking continuously with a mixer. In a separate bowl beat 2 eggs with cream. To combine both mass. Mix well. The cream is ready. For consistency it is a liquid. In the baking process it will thicken.

From pears to cut the bottoms slightly so they were more stable. Put them in the crust.
Pour the pear cream.

Bake at 180 degrees for 25 minutes. The cream should thicken. Give the cake to cool completely.To cook "autumn crystal" for the fill. For this purpose, in the remaining pear syrup, add a packet of gelatin or the jelly cakes (pre-cooked as directed on package), bring to boil and remove from heat. Allow to cool.

Gently pour the crystal-filling pears on top of cream
Put the pie in the fridge. Better at night.
And the next day you can enjoy the delicious taste of this mouth-watering pie.

источник:dgficc.com

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