~Off My Bookshelf~
300g (12oz) Puff Pastry
1 tablespoon milk
500ml (18fl oz) water
100g (4oz) caster sugar
1 vanilla pod, spit in half lengthways
juice of 1 lemon
3 ripe pears
1 tablespoon redcurrant jelly
Bring the water, sugar and vanilla pod to the boil in a pan and then simmer gently for 15 minutes.
Peel and core the quinces and then cut into small slices, then roll them in the lemon juice to stop them discolouring.
Add the quince slices to the vanilla sugar syrup and poach for 45 minutes or until the quinces have turned pink and are tender. Allow them to cool in the liquid.
Roll the pastry out and cut out two circles, 30cm (12″) in diameter and chill for 30 minutes.
Drain the quinces in a colander or sieve and reserve the liquor for later.
Peel, core and slice the pears to the same size as the quince and mix them with the cooked quince slices.
Lay one of the pastry discs on a buttered and lined baking tray/sheet and pile on the fruit leaving a border of 2.5cm (1″) all around the edge.
Beat the egg with the milk and brush the border of the pastry edges with it.
Now lay the second disk of pastry over the fruit and press the edges of the pastry together well. Crimp the edges and make a tight seal.
Make a small hole in the top of the pie and glaze with the remaining milk and egg mixture.
Bake in a pre-heated oven 200C/400F/Gas Mark 6 for about 35 minutes, or until golden brown and crispy.Do not allow to burn.
Reduce the reserved cooking liquor in a pan to about 6 tablespoons and then whisk in the redcurrant jelly.
Serve the pie lukewarm with the redcurrant and vanilla sauce. Eat with custard, ice cream or cream.
Simple and in Season