Year of Food & Drink Scotland 2015
Pear Croustade by Zelda Sol,
Achray House Hotel, St Fillans
- 6 Large ripe pears (peaches also work well)
- 100 g Butter
- 45 ml Brandy
- 175 g Caster sugar
- Sheets of filo pastry
- Peel fruit, cut in thick slices.
- Preheat oven to 200°C.
- Melt half of butter, add fruit slices. Sprinkle with brandy and half of sugar, cook over medium heat for about 4 minutes until tender. Leave to cool
- Melt remaining butter. Pour a little into cake tin. Sprinkle remaining sugar over base of tin.
- Lay one sheet pastry in tin, corners overlapping edge. Brush with little butter; repeat with two more filo sheets.
- Spoon fruit and buttery juices into tin. Flip corners of filo one at a time, then tuck and bring together the ends of the sheets to cover the fruit completely.
- Sprinkle remaining butter and sugar over, then bake for 20 minutes.
- Reduce oven temperature to 180°C and bake 15 more minutes, or until pastry is crisp and golden.
- Serve with Crème Anglaise.
Which foods are in Season for June? http://www.visitscotland.com/about/food-drink/produce/seasonal/june
Ye'll have had yer tea? Enter this fun competition by Visit Scotland. All you have to do is share your favourite Scottish recipe for a chance to dine at the fabulous Three Chimneys Restaurant in Skye owned by Scottish Food Ambassador Shirley Spear and boasting renowned chef Michael Smith.
Where to eat and drink in Lochearnhead, Strathyre, Balquhidder, St Fillans.
June Pop Up Restaurant Event Lochearnhead 25th June at Wester Achraw Croft in collaboration with Chef Will Hay.