Well let's say that I definitely neglected the blog! The reason is valid during the holidays ... I moved to the mountains to work as a waitress in a restaurant, then no time, often non-existent connection and above all ... no stove available!
What torture could not cook! course before since I had done nothing to that, preparing dinners and Christmas gifts:)))
the way, I will publish some of delicacies in a jar I made for friends and relatives who have had a resounding success and are from the book Cavoletto !
But let this pie ... I tasted a similar during my mountain retreat and soon had the opportunity (the non-celebration of the birthday of my cousin Julia, I had lost!) I tried to reproduce it "rusticizzandola" spelled with whole wheat flour and sugar cane ... Well I liked very much!
Ingredients:
- 140 gr flour 60 gr 0
- wholemeal Spelt
- 100 g of sugar cane Guarapo
- 100 g butter 1 egg yolk +1
- a pinch of salt 4 pears
- Abbot
- brown sugar + cinnamon to taste
- a knob of butter 2 tablespoons of apple jam
Prepare the pastry: mix the flour, sugar and salt to form a compound butter with crumbled into pieces, then add the eggs and form a ball, let it rest in refrigerator at least half an hour.
Peel pears, cut into 4 wedges and cut them further in half, separating the more round than long, the latter will be engraved with minor cuts and set aside, the other will be chopped and cooked with butter, sugar and cinnamon until they soften.
Once cooked, blend them with the blender by adding a few tablespoons of apple jam and allow to cool. Roll out the pastry not too thinly, spread the cream and cinnamon pears and arrange in a circle near the edge, carved the slices of pear.
Bake at 180 degrees for about half an hour.
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