BAKED PEAR ROLL

Press, Volume CX, Issue 32378, 18 August 1970, Page 4

BAKED PEAR ROLL

(Above)

For six you will need: 3 pears 1 teaspoon grated lemon rind 1 cup flour 2 teaspoons baking powder 2oz butter i teaspoon salt i cup milk or water Syrup 1 cup water i cup,sugar 1 tablespoon golden syrup 1 tablespoon lemon juice Method: Peel and slice the pears thinly and cover with cold water. Sift flour.

baking powder and salt. Cut in butter until like fine breadcrumbs, mix with milk or water to form a stiff dough. Roll out on lightly floured board to form a rectangle 7 inches by 12 inches a i inch thick. Drain pears and dry on paper towel and cover dough with them.' Sprinkle with lemon rind and fold into a roll. Make deep slashes with a sharp knife at intervals along top of roll and place in a well greased oven dish. Heat water to boiling with the sugar, golden syrup and lemon juice and pour this syrup over the roll. Bake at 375 for about 45 minutes.

CHOCOLATE CREAM WITH PEARS For six you will need: 3 dessertspoons gelatine lj pints milk i cup sugar 2oz finely grated chocolate 3 eggs Salt 3 pears (cooked or preserved)

PEARS WITH BANANA CREAM For four you will need: 8 pear halves, cooked, preserved or ripe raw Juice of i lemon 2 bananas 2 tablespoons castor sugar ‘ 1 egg white Chopped walnuts Method: Place drained pear halves in serving dish and sprinkle with lemon juice. Mash bananas with castor sugar and ; break over them the white 1 of egg. Whisk with a < rotary or electric beater ‘ until white and frothy. ] Pour this mixture over ; pears and sprinkle with ■ nuts. Serve chilled.

Method: Bring milk to: almost boiling and add the ; sugar and grated chocolate, ; mixing until thoroughly blended. Cool slightly and! ! add the beaten eggs. Stir!; over boiling water until:; thickened to the consistency ' : of thin custard. Cool again : • and stir in gelatine which!! has been softened in a little i; cold water. Stir until gela-;; tins is thoroughly melted ;! and blended with custard. l ' Fold in egg whites, beaten stiffly with a pinch of salt. Turn into serving dish, and chill. Drain pears of syrup and dip the base of each in some extra grated chocolate, arrange on the chocolate cream and decorate with whipped cream. Serve chilled.

ALMOND MERINGUE PEARS For six you will need: 6 large pear halves, cooked or preserved 2 tablespoons apricot jam 4 tablespoons sugar Almond essence 2 tablespoons coconut 2 egg-whites Blanched almonds. Method: Either cook pears In syrup until just tender or drain canned or bottled pear halves. Remove a very thin slice from base of each to enable it to stand firmly and place hollowed side up on a greased oven tray. Fill core cavity with apricot jam. Beat egg whites to meringue consistency with the sugar, flavour to taste with almond essence and fold in coconut. Fill this into an icing bag with a large pipe and pipe meringue in layers over the pear halves. Stick with blanched almonds. Bake in a slow oven (250) until meringue is set and very lightly coloured. Serve chilled with cream.