Pear ginger pie
Ciambellone
- 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
- 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
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.
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.
Click
for Worldcook's recipe page