Manna From Devon’s Pear and Mincemeat Frangipane
A gorgeously indulgent Christmas pudding from David and Holly Jones of Manna From Devon
Ingredients (Makes one 23cm tart)
• 200g plain four
• 70g icing sugar
• 130g butter
• 1 egg yolk
• Finely grated zest 1 orange
• 5tbsp good quality mincemeat
• 100g caster sugar
• 100g butter
• 100g ground almonds
• 2 eggs
• Few drops vanilla or almond extract
• 2-3 pears poached in red wine
• 2tbsp flaked almonds
Make the pastry by sifting together the flour and the icing sugar on the to the table top. Make into a ring. Cut the 130g butter into cubes and put in the middle of the ring of flour and sugar. Add the egg yolk and orange zest. Pinch together all the ingredients with your fingertips to get an amalgamated dough.
Form into a flattened circle of pastry dough and roll out into a 23cm tart tin. Chill the case in the fridge for 30 minutes.
Heat the oven to 200C/Gas 6 and bake the pastry case blind. Reduce the heat to 180C/Gas 4.
Put the butter, caster sugar, ground almonds, vanilla extract and eggs into the food processor and whizz together.
Spread the mincemeat into the pastry case. Cut the pears into wedges and arrange over the mincemeat.
Cover with the frangipane. Sprinkle over the flaked almonds and bake in the cooler oven until golden brown and firm about 40 minutes.
Cool, turn out of the tin, dust with icing sugar and cut into wedges.
Pears poached in red wine with cinnamon
• 6 pears
• 400ml red wine
• 1 cinnamon stick
• 100g caster sugar
• 1 orange
Take the peel off the orange and put in a saucepan with the sugar and the red wine and the cinnamon stick. Squeeze the orange juice and add to the pan. Bring to the boil and simmer to dissolve the sugar.
Peel the pears but leave the stalks on. Cut out a pyramidal piece of core and flatten the bottom if necessary so they can stand up.
Put the pears in the pan and put the lid on. Poach gently turning from time to time so the pears get coloured by the red wine. When they are tender put the pears in a dish.
Turn the heat up and reduce the red wine mixture until syrupy. Discard the cinnamon stick and orange peelings and pour the syrup on and around the pears.
Serve at room temperature with some Mascarpone or clotted cream.