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08 Feb 2008

apricot salettes with amaretto

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Categories: General Recipes
Author: Admin

apricot salettes with amaretto


apricot salettes with amaretto

rues 6 uck flaky pastry made with 6 oz 75 g) plain flour and 4 oz (110 g) .tter (see page 119) readytoeat dried apricots :easpoons amaretto liqueur whole blanched almonds toasted d cut into slivers (optional) reaped teaspoons demerara sugar

serve: ttle icing sugar sieved I oz (200 ml) crime fraiche

s will also need two 12 x 10 inch I x 25.5 cm) solid baking sheets ttly greased and a 4 inch (10 cm) in pastry cutter.

rune and pple Galettes

vrs 6 =k flaky pastry made with G oz 5 g) plain flour and 4 oz (110 g) rer (seepage 119) nicuit prunes halved lengthways nall Coxs apples (unpecled) tle ground cinnamon blespoons runny honey m or crime fraiche to serve

will also need two 12 x 10 inch x 25.5 cm) solid baking sheets dy greased and a 4 inch (10 cm) pastry cutter.

Poached Pear Galettes

Dried apricots are greatfor this in the winter but in summer its also good with fresh apricots in which case youll need the same quantity of small apricots halved and stoned.

Make the pastry as described on page 119 and chill for 30 minutes in the fridge. Then roll the pastry out on a lightly floured surface to r/e inch (3 mm) cut out six 4 inch (10 cm) discs and place these on the baking sheets. Meanwhile preheat the oven to

Now cut the apricots in half then place nine apricot halves on each round of pastry topped by a few almond slivers (if using). Sprinkle a teaspoon of arnaretto over each one then sprinkle them all with the demerara sugar. Bake for 1012 minutes in the oven

Ifyou can get micuit plums the lovely squashy halfIdried Agen prunes from France so much the better. If not then pitted dried Agen prunes will be fine.

Make the pastry as described on page 119 and chill for 30 minutes in the fridge. Then roll out the pastry on a lightly floured surface to r/i inch (3 mm) cut out six 4 inch (10 cm) discs and arrange them on the baking sheets. Meanwhile preheat the oven to

Now cut each apple into quarters core and then cut each quarter into two. Then arrange five prune halves and four slices of apple in a circle on top of each pastry round then sprinkle over a little ground cinnamon. Now place the baking sheets in the oven

These are exceptionally pretty to look at and I like to serve them as a sweet ending to a special meal. Theyre a bit more trouble but still very easy to make and assemble.

Make the pastry as described on page 119 and chill for 30 minutes in the fridge. Meanwhile find a lidded saucepan that will fit the pears comfortably laying them in the pan on their sides. Now mix the wine with the sugar and pour this over the pears then

Now lift the pears from the liquid and halve them by first making a slit in the stalk as you press it on to a flat surface. Then stand each pear upright and cut through the split stalk halve the pears and remove the cores. Now you need to slice each half

Meanwhile you need to reduce the poaching liquid so first remove the cinnamon stick and vanilla pod then place the saucepan over a high heat and let it bubble for about 5 minutes. Then in a cup mix the arrowroot with a little cold water until you have a s

When the tarts are ready remove them from the oven. Serve hot or cold but just before serving pour a little of the sauce over each tart to give them a pretty glaze.

From top: Poached Pear Gakette; Prune and Apply Gakttr; "cot Galette with Amuretto

Serves 6 quick flaky pastry made with 6 oz (175 g) plain flour and 4 oz (110 g) butter (see page 119) 3 firm unripe pears peeled but with the stalks left on 10 ft oz (275 ml) red wine 1 oz (25 g) caster sugar ~fz cinnamon stick /z vanilla pod 1 teaspoon a

You will also need two 12 x 10 inch (30 x 25.5 cm) solid baking sheets lightly greased and a 4 inch (10 cm) plain pastry cutter.

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apricot salettes with amaretto apricot salettes with amaretto 8 out of 10 based on 5 ratings. user reviews.




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