- 175 GRAM BUTTER
- 250 GRAM SELF RAISING FLOUR
- 4 EGGS
- 200 GRAM SUGAR
- 4 PEARS,
peeled and cubed
- 4 BOLLS PRESERVED
GINGER, cut
- 1 TBSP CORN STARCH
- 4 TBSP JAM
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- 300 GRAM SELF RAISING FLOUR
- 80 GRAM SUGAR
- 2 EGGS, split
- 1/4 CUP MILK
- 1 LEMON, juice and rind
- 75 GRAM BUTTER, melted
- 2 TBSP ANIS liqueur
- 1 TBSP ANIS SEEDS
- 1 TSP VANILLA SUGAR
- 50 GRAM POWDERED SUGAR
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Mix the flour with
100 gram sugar, 125 gram butter and 1 egg yolk. Roll out this dough
and line a greased pie form with the dough. Leave this for one hour
in the fridge. Spoon the pear cubes and the ginger in the pie. Melt
the remaining butter. Mix the three remaining eggs with the rest of
the butter and the sugar as well as the corn starch and pour this over
the pears. Bake the pie 45 minutes in the oven at 160 degrees
Celsius. Heat the jam and brush
this on the top of the pie.
This pie is delicious with
wine jelly. The
Worldcook website has also another recipe
for pear ginger pie.
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Whisk the egg whites
until fluffy. Put the butter, sugar, vanilla sugar and egg yolks together
and beat for 4-5 minutes. Add the milk, the liqueur, the lemon rind,
half of the lemon juice and the anis seeds. Add the flour and egg whites
and stir carefully. Put the batter in a ring cake mold. Bake the cake
1 hour at 160 degrees Celsius and
allow it to cool down. Stir the icing sugar with some remaining lemon
juice and brush this icing on top.
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