Aumônières de Poires Flambées, Sauce Caramel au Beurre Salé et Ganache
Because everything sounds better in French, right?
Today I have the honour of writing a guest post for Nami over at Just One Cookbook while she’s on vacation with her family, but don’t worry – I didn’t write the post in French! The English title for the recipe would be Flambéed Pear Purses with Salted Butter Caramel Sauce and Ganache.
I was very excited to be asked by Nami to guest post for her, but for those of you familiar with her blog you’ll know that her food, presentation, and photography is both exemplary and inspirational. I can’t hope to better her wonderful dishes, but I had noticed, and by her own admission as well, she doesn’t post many baked dishes so I thought what better dish to make than something involving a bit of baking. As many of you’ll know, I’m English myself, with a Swedish wife, and I live in France so the choices were obvious – I wanted to find something from one of these three countries and eventually settled on this.
An aumônière is a purse, or coin pouch, so imagine this as a little pastry “sack”, filled with anything you want. I chose to use pears, and flambéed them in brandy for a little fun with fire.
You can equally use other kinds of fruit, different alcohol, indeed different sauces as well, and it’s not just filo pastry that can be used to make these. Some people use thicker pastry, some use crêpes – the most important thing is to create a pouch shape, but the fillings and shell are really limited only by your imagination.
I do hope you’ll check out my recipe over at Just One Cookbook today! I’ll be back in a couple of days with a new post – until then have a great end of the week everyone, and see you all on Saturday!