Home

Activities

Food

Features

Reviews

Rates Specials

Maps

Contact

Smoked Salmon and Pear Tart  More recipes

make a light syrup with      -1 cup of sugar    2 cups of water    1 cup white wine   3 cloves   1 cinnamon stick   a piece of lemon rind Poach 4 whole peeled Beurre Bosc pears (the brown ones) in the syrup  until just cooked, cool in syrup then halve and scoop out seeds and core. Fill the hollow with a piece of smoked salmon. Lay the pear half, cut side down on a piece of puff pastry, cut around pear leaving about 1/2 cm edge. Bake in a hot oven, 220 C until pastry is golden and puffed.

Sauce : bring to 300ml cream to boil add 1/4 tsp of nutmeg grind of black pepper.
            Remove from heat add 150gm white castello cheese, stir until smooth.
            Don't reheat.

Serve with a small amount of salad greens and extra smoked salmon.