
Fall is the peak season for Fisée pears! And I was given a big bag full of them, so since the opportunity is there, I took the opportunity to test the recipe for you!
Some people add a clove and a vanilla bean.
Ustensils:
Peel the pears, and cut them into pieces.
Put them in a casserole dish with the red wine and sugar (along with the vanilla and cloves if you have them). For my part, I added a little water to the casserole, which is why it doesn’t come out as “red” as usual.
Remove and cover for a 20-30 minute slow cook, stirring regularly, until the pears have turned their beautiful pink color.
Then stop cooking, but let the pears soak up the juice for a good 3 hours. And yes, it’s earned 😉
Recook over low heat for a few minutes so that the juice evaporates while stirring.
Heat your oven to 210°C.
Place a circle of dough on a baking sheet or baste it in a pan.
Drain the pears with a colander to remove excess juice (and remove the vanilla bean as well as the clove if you put any in) then place them on the pastry base, packing them down well (it needs to be fairly compact).
Cover with the second pastry circle and spide the edges with a little water. Brush with egg yolk and bake for 20 to 25 minutes.
When the dough is golden brown, remove the pear pie from the oven.
I invite you to test the recipe and post your photo on social media using #terroirdecaux!
In the meantime let’s get to tasting!
Personally I have a preference for tasting it while still warm, but you do as you please 😉
Good appetite!