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Pear Glace
We take all ingredients and mix in a bowl by Jake
We take all ingredients and mix in a bowl. From the butter will use only 0.8 ounces, reserve the remaining.
We will make the mixture with energy, kneading with our hands until it turns into an elastic dough. When this happens let it stand for half an hour covering with a damp cloth. After this period we will knead again the dough and then divide it into six balls. We recover with a damp cloth and let stand one hour. After this we will create the typical form of jachnun. Take the remaining 2.7 ounces of slightly melted butter and extend over a flat surface. Take one of the balls, place over the butter and with the help of a rolling pinwe extend as much as we can. Sprink the dough with a little more melted butter and began to fold in one direction making layers of about one inch in width that are overlapping as if they were the bellows of an accordion. At the end of the process you obtain a kindof roll of about 8 inches lThe pear is a fruit known since ancient times. Probably it was first cultivated somewhere East Europe or Minor Asia. However currently can be found almost all over the World thanks to its good adaptation to hot and cold climates. Pear has many nutritional properties and provides very few calories.I do not have an exact origin of this recipe but in view of the origin of the fruit we place it at Eastern Europe.ong and 1 or 2 inches wide. Now we're going to bake. The baking of the jachnun is slow and differentiator. Indeed is the baking the one that gives character to the recipe. Preheat the oven at 190 oF. Place the rolls there for at least 8 hours. Usually the jachnun is made by night. Therefore the jachnun is made during sleeping hours to find it baked for breakfast. The result is a dough of brown color that is served at breakfast with boiled eggs and spicy tomatoe sauce.
The quince is a fruit with pear appearance but larger. Its flesh is coarse and acid and little attractive to the palate. In fact most of the food guidelines do not consider that quince can be eaten as it is. The origin of quince is Persia but there has hardly been cultivated andTurkey is currently the largest producer in the world. In Turkey the quince can be rarely consumed like table fruit but jam and patisserie is its normal use. I ate this recipe for the first time in a well-known restaurant on the Istiklal street in Istanbul. While naturalquince is heavy and coarse, this dessert, though still has the flavour of the original fruit, surprisingly is soft, light and delicate.
First remove the skin of the quinces and their seeds. Do not throw the seeds and skin, but put them to cook in 2 pints of water for an hour at low fire. When this period of time is over, pass by the strainer adding immediately all the sugar and stir until it dissolves. Atthe same time we boil the flesh of the fruit in water -user very low quantity of water, just to cover the fruit - for half an hour or so. This short period won't be able to make quince soft, but it will make easier the oven's job. Now put the cooked flesh on a pan that can be baked and bathe with the broth that we have obtained from the skin and seeds. Preheat the oven at 190 F degrees and leave inside until the quince gets glace (which means soft and soaked in sugar water). This may take some hours (2 at least), so be patience. It is servedas dessert with a bit of creamy vanilla ice cream or directly topped with cream (like in Turkey the restaurants do). First we will prepare a light syrup with pears. To do this we mix three glasses of water in a pot - for the time being without putting to the fire -which contains a cup of sugar and a teaspoon of brandy or other liquor. Stir until the sugar has dissolved almost completely. We peel the pears - which must be of white, relatively hard flesh - and cut into four sections parallel to the center. Now we put to low fire themixture of water and sugar. Stir until all the sugar has been dissolved. At that time we incorporate the sections of the pears and we simmer until the pears are soft and half transparent or the liquid has reduced by one third and gained the consistency of thesyrup. Leaving aside to cool. On a mass of cake one finger thick distribute the pastry cream. On top of this layer of cream we put the pear halves in syrup, topped the cake with a thin layer of sugar glass. Serve cold or slightly warm.
This recipe is typical from the North of Spain. North of Spain is humid, cold and rainy. Its climate is not different to the one of french atlantic coast. Orange or lemon can not be cultivated so apple and pear are the most common fruits there. If you like wineand fruit, this is the most tasty and easy dessert you can prepare. Peel pears and place in a small saucepan. We fill the pot with red wine and one lemon rind (remove white part because it is bitter). Put also a cinnamon stick. We set on fire on medium heat to go cook slowly. Cooking time depends on the hardness of the pear, but ranges from 10 to 20 minutes. After this time we add the sugar, stirring carefully not to break the fruit. Maintain for 15 minutes plus. If the mix is drying up a poud a little more wine.
Serve at room temperature dipped in a little broth. It should be noted that you have to use quality wine. If we are unable to drink the wine that we use for food there is no doubt that the recipe would not be good.
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