Saffron poached pears with parmesan & oat biscuits
Can't decide between dessert and cheese? Combine the two with these easy oatcakes and poached pears
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 35 mins
Cook 25 mins
- Put 400ml water in a pan with the sugar, white wine, lemon zest, vanilla and saffron. Bring to a simmer and allow the sugar to dissolve. Add the pears, bring to a simmer and poach for 15 minutes, or until tender. Leave to cool in the liquid.
- To make the biscuits, mix the flour and oatmeal with the other dry ingredients. Add the butter and egg yolk with 1 tbsp or so of water, if necessary, to bring together.
- Roll out the dough very thinly and cut into any shape you fancy. Chill for 20 minutes. Heat the oven to 200C/fan 180C/gas 6. Bake the biscuits for 8-10 minutes until very lightly coloured. Cool on a wire rack. Serve the pears with the biscuits and parmesan.
PER SERVING
591 kcalories, protein 7.2g, carbohydrate 107.6g, fat 14.6 g, saturated fat 7.4g, fibre 5.8g, salt 0.58 g
Recipe from olive magazine, October 2010.
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Ingredients
- 200g golden caster sugar
- 350ml white wine
- 1 lemon , zested
- large pinch saffron
- 1 vanilla pod
- 4 pears , Williams or Conference, peeled
- 150g parmesan
FOR THE OAT BISCUITS
- 100g plain flour
- 100g oatmeal
- pinch salt
- pinch golden caster sugar
- 1 egg yolk
- 50g butter
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 35 mins
Cook 25 mins
Ingredients
- 200g golden caster sugar
- 350ml white wine
- 1 lemon , zested
- large pinch saffron
- 1 vanilla pod
- 4 pears , Williams or Conference, peeled
- 150g parmesan
FOR THE OAT BISCUITS
- 100g plain flour
- 100g oatmeal
- pinch salt
- pinch golden caster sugar
- 1 egg yolk
- 50g butter
PER SERVING
591 kcalories, protein 7.2g, carbohydrate 107.6g, fat 14.6 g, saturated fat 7.4g, fibre 5.8g, salt 0.58 g
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31 December 2012
Jam commented on this recipe
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