Pears in Pastry Sabayon

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 6 pears
    • ¼ pint syrup (¼ pound sugar



    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 firmly but quickly until smooth. Allow to rest in a cool place for 15 minutes. Roll out into an oblong and spread remaining butter over surface. Fold in half, seal edges, rest for 5 minutes and