Recipes

Chosen from Using the Plot by Paul Merrrett (published by Collins £16.99), he writes "This recipe takes a little effort to make, but it’s well worth it. Anton was my trusted assistant in the restaurants where I was the head chef. He was at my side both times that I gained a Michelin star, and that’s no coincidence. I include this recipe to acknowledge his immense talent but also because it’s a bloody good pudding!"

Serves 4

    2 conference pears
    50g (2oz) caster sugar
    50g (2oz) unsalted butter
    2 tbsp pear eau de vie (optional)
    8 sheets filo pastry, 14 x 14cm (4 1/2x 4 1/2in) square
    200g (7oz) butter,melted
    200g (7oz) frangipane
    50g (2oz) flaked almonds
    Vanilla ice cream
    4 pear crisps (see below)

For the Frangipane

    125g (4 1/2oz) butter
    125g (4 1/2oz) icing sugar
    125g (4 1/2oz) ground almonds
    25g (1oz) plain flour
    3 eggs

For the Pear Crisps   

Makes 10–12 crisps

    200g (7oz) caster sugar
    200ml (7floz) water
    Juice of 1 lemon
    1 firm(ish) pear

First you need to make a ‘stock syrup’, which simply consists of equal amounts of sugar and water simmered for a few minutes. Chuck the sugar in a pan and pour in the water. Bring to a boil, then turn the heat down and simmer for about 5 minutes. Leave the stock syrup to cool completely before using it for the crisps. Once it is chilled, add the lemon juice to the syrup.

Using a mandolin or a very sharp knife, cut the pear into slices about 1mm (1/16in) thick. Soak them in the stock syrup for a few seconds and then remove them and let any excess syrup drain off.

Lay the slices on a sheet of non-stick silicon paper and place the paper on a flat baking tray.

Put the tray in the oven at 80°C (175°F) for 2–3 hours, or until the slices are dried out and crisp. If your oven does not go as low as this, just set it to its lowest temperature and prop the door open slightly with a wooden spoon. ( Any extra stock syrup can be kept in a container in the fridge until it turns up once more in another recipe.)

To make the frangipane cream the butter and sugar until it is pale in colour. This can be done easily in a mixer but is also possible by hand. Add the almonds and flour, then mix both well into the butter mixture. Beat the eggs together, then slowly add to the mixture.

To make the croustillant peel the pears, then cut lengthways into four and remove the
core. Roll them in the caster sugar.

Melt the unsalted butter in a frying pan and, when hot, add the pears to caramelise.This will take about 2 minutes; be careful not to burn the sugar. At this point, add the pear eau de vie, if using. This will create a little syrup in the pan. Remove the pear from the syrup and drain. Some juice may drip from the pears as they cool; add this to
the syrup in the pan and keep warm.

Lay out four of the filo sheets lengthways and brush with melted butter, then lay another filo sheet on top of each. Pipe or spoon a sausage size amount of frangipane lengthways down the middle. Lay two pieces of pear on top and roll up like a sausage roll, being careful not to squeeze any of the mix out of the ends. Press the ends down well and brush with more melted butter. Sprinkle with the almonds and refrigerate for 2–3 hours.

Preheat the oven to 180°C/350°F/Gas Mark 4, then bake the parcels until brown and crispy. Remove from the oven and leave them to rest somewhere warm for 5 minutes; do not cover.

Cut each croustillant in half and serve with vanilla ice cream, pear crisps and, if you wish, a little of the reserved syrup.