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Pear phyllo dough dumpling with boiled wine sauce

Jul 7, 2016

Column | Little Cuisine of Lake Como

Pear phyllo dough dumpling with boiled wine sauce

 

Ingredients:

Pears

Phyllo dough

Cinnamon

Sugar

Red wine

Orange liqueur

Pine nuts

Toasted almonds

Coconut flour

Butter

Orange

 

How to prepare:

Put in a little pot some ride wine with cinnamon and sugar (which must have 40% of the weight of the wine) and boil until reduced of 60%.  Let it cool down.

Peel and chop the pears, cook them in a pan with some butter at medium heat and flàmbe the mixture really carefully.

Add sugar, roasted almonds, pine nuts and coconut flour. Cook for 2 minutes, then turn off the heat and let the mixture cool.

Spread out a layer of phyllo dough and cut a 20×15 rectangle, pour at the centre of it the cooked pears and close the dumpling. Put it in a oven pan and bake it in pre-heaten oven at 180° for 2 minutes.

Serve it with, underneath the wine sauce and a light coating of confectioners sugar and grated orange peel.

Here the link with all the recipes of our Little Cuisine of Lake Como