Pears with bishop's sauce
The fruit in the dough does not have to be a strudel or pie, but an interesting combination, which will delight even the most refined fruit lover in the dough.
- Carefully peel the pears so that the stalks remain. Bring water, white wine, vanilla sugar, a slice of lemon zest, cloves, cinnamon and sugar to a boil. When the syrup boils, add the pears and cook them, but not quite.
- Leave them in the syrup overnight to cool and soak in the spices. Then drain them.
- Roll out the puff pastry thinly, coat with beaten egg and cut into strips, then wrap the pears in them and bake them in the oven for about 10 minutes.
- Forthebishop's sauce, boil wine, water, a cinnamon stick and cloves. Add the jam and corn starch, which you mixed with the sugar and a little water, and boil briefly.
Serve the pears prepared in this way with the sauce.
As soon as you have cooked the sauce, take out a cinnamon stick. You can serve the sauce hot or cold.