I used a mandoline for this fresh clean salad. If you don’t have one, take your time and slice your ingredients thin.
½ bulb of Fennel
½ Anjou Pear
Pinch Sea Salt
A few twists of cracked Black Pepper
1 dried Apricot-hand sliced very thin
A few Mint leaves
Slice Pear and arrange on the bottom of your serving plate.
In a small bowl place sliced cucumber and fennel Add salt and pepper.
Add 2 tablespoons dressing and toss. Place mixture over pears. Sprinkle with apricots.
Apple Cider Vinaigrette
On a small bowl add
5 mint leaves
½ teaspoon sugar
1 tablespoon Apple Cider Vinegar
Macerate together with a wooden spoon.
Add remaining vinegar, a pinch of sea salt , a few twists of Black Pepper and a pinch of white pepper.
Squeeze ¼ Meyer Lemon and zest. Mix together.
Preheat oven to 375*/ 190 c
A Pre made short crust pie shell is fine or you can make one home made. When Im in a hurry, I buy mine at Trader Joes.
Lay out a cool pie shell onto pie pan, shape onto bottom and sides of pan. Perforate bottom with fork in a few places.
Salted Caramel-you may make your own but there are great ones out there already. I love the Williams Sonoma brand.
Heat Salted Caramel in microwave for 40 seconds.
Spoon a couple of tablespoons on the shortcrust. Place piecrust in refrigerator while you are prepping the pears.
2 tablespoons sugar
pats of butter
Peel, half, and core pears.
Place halves, cut side down, in a circular pattern on top of cooled pie shell .
Sprinkle with sugar.
Score each pear and top each pear with a pat of butter.
Place in a hot oven and
Bake for 30 minutes or until pears start to brown.
While fruit is baking
3 tablespoons sugar
½ teaspoon vanilla
pinch sea salt
3 tablespoons almond powder
1 cup cream
Pour custard mixture around the hot baked fruit and continue baking for 25 more minutes.
Swirl a little caramel over top before serving.
Happy Christmas !!