Pears in Pastry Sabayon from The Robert Carrier Cookbook by Robert Carrier
Pastry Sift flour and salt together; rub in lard and half the butter until mixture resembles fine breadcrumbs. Add sufficient water to form into a ball which will just hold together, and knead firm...
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Ingredients
- 9 ounces plain flour
- cream (optional)
- 1 level teaspoon salt
- 1 tablespoon cognac
- ¼ pint syrup (¼ pound sugar, 8 tablespoons water)
- ¼ pint apricot jam
- 6 pears
- 4 egg yolks
- ¼ pound sugar
- 4 ounces softened butter
- water, to mix
- 4 tablespoons lard
- 6 fluid ounces marsala
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