Frieda's Pear Gateau

This dish is so unbelievably easy and quick, and it's amazing how spectacular and delicious it taste's.  My dearest friend Frieda, who I met when we were both on our honeymoon's in St.Lucia over 30 years ago, taught me to make it.

Frieda at work in my galley on Daisy,
preparing one of her spectacular dishes,
the limited space in the galley didn't stop the flow of fabulous food she would prepare for us there.

I was visiting with her in Geneva and we were about to leave the house to visit a friend, when she said "OH I need to take something!" I watched as she grabbed a dish and a few ingredients and literally thew the dish together then put it in the oven for 20 minutes, and in the blinking of an eye she had produced the most amazing gateau.

I beg you to try this, I promise you it will become a steadfast favorite.

Frieda’s Pear Gateau

Large Tin Pear halves

2 tbsp granulated sugar

Packet of Puff Pastry

 Round ovenproof flan dish

Preheat the oven to 375

Drain the pears, and set aside on kitchen paper for a few minutes to absorb the extra juice.

Sprinkle the sugar into a dry non- stick pan over a high heat, until it caramelizes, immediately pour the sugar into the flan dish and tip the dish to completely cover the base. 

The sugar will set very quickly, be extremely careful when pouring the hot sugar.

Slice the pear halves into approximately 4 – 5 slices each, and place into the dish on top of the sugar, laying the pieces side by side completely covering the base.

Roll out the puff pastry and place on top of the pears, shaping to cover the entire dish, tuck the excess pastry down around the edges.

Bake for 18 -20 minutes.

Remove from the oven and place a serving plate over the top of the dish, then carefully flip it over so the pastry in now the base, and the caramelized pears are on top. (see note below)

Serve either room temperature or cold from the fridge with a dollop of whipped cream

Note: Use extreme caution when flipping the dish as the sugar will be liquid and scolding hot .