Red Orchard Fruit En Croute
2 h. 50 min.
Peel the pears carefully, keeping the stalk in tact. Cut off the bottom of the pear if necessary so that the pears stand upright in the slow cooker.
Brush the pears in the lemon juice to prevent discolouration.
Mix the sugar, honey, orange peel, vanilla pod, and spices together in a slow cooker and add the red wine.
Position the pears in the slow cooker, standing up, and cook for 2-4 hours on a low heat or until tender when pierced with a skewer.
Once cooked reduce the cooking liquor in a pan until thick and syrupy.
Preheat oven to 190°C (170° fan) | 375F | gas 5.
Roll out the pastry to 3-4mm thickness and cut into triangles that will approximately fit the size of your pears.
Working quickly place the pear in the centre of the pastry with a little of the cooking liquor and pinch together sealing with a little lightly beaten egg at the seams.
Once pinched together using a pastry brush glaze the rest of the pastry enveloped pears.
Place on a baking sheet and bake for 20-25 minutes until golden-brown. Leave to stand briefly before serving.