CRUNCHY PEAR TARTLETS Serves 6 750 ml pomegranate juice 1 cinnamon stick 3 pears, peeled, cored and halved 6 sheets phylo pastry 30 ml olive oil 1. Poach the pears in the pomegranate juice with the cinnamon stick until soft, but not completely cooked. Remove the pears and set aside. Reduce the pomegranate [...]
Ingredients and Method
CRUNCHY PEAR TARTLETS
Serves 6
Serves 6
750 ml pomegranate juice
1 cinnamon stick
3 pears, peeled, cored and halved
6 sheets phylo pastry
30 ml olive oil
1 cinnamon stick
3 pears, peeled, cored and halved
6 sheets phylo pastry
30 ml olive oil
1. Poach the pears in the pomegranate juice with the cinnamon stick until soft, but not completely cooked. Remove the pears and set aside. Reduce the pomegranate juice further until thick and syrupy.
2. Preheat the oven to 180C.
Cut each of the 6 sheets of phylo into 6 equal-sized squares. Place the first 6 squares onto a baking sheet and brush lightly with the oil before placing the next layer of phylo on top. Repeat until you have 6 stacks, brushing each layer with the oil.
3. Place a pear half in the middle of each square and brush the pears with the pomegranate reduction. Bake in the oven until golden for about 20 minutes depending on your oven.
4. Brush pears again with the reduction after they come out of the oven. Serve
with vanilla-flavoured low-fat yoghurt.
2. Preheat the oven to 180C.
Cut each of the 6 sheets of phylo into 6 equal-sized squares. Place the first 6 squares onto a baking sheet and brush lightly with the oil before placing the next layer of phylo on top. Repeat until you have 6 stacks, brushing each layer with the oil.
3. Place a pear half in the middle of each square and brush the pears with the pomegranate reduction. Bake in the oven until golden for about 20 minutes depending on your oven.
4. Brush pears again with the reduction after they come out of the oven. Serve
with vanilla-flavoured low-fat yoghurt.
Nutritional content per serving
1315 kJ
58 g carbohydrate
a 6 g protein
t 6 g fat
6 1 g fibre
58 g carbohydrate
a 6 g protein
t 6 g fat
6 1 g fibre
