1. Peel, quarter and core pears. 2. Melt butter in a 19cm (7¾-inch) heavy-based ovenproof frying pan, large enough to hold almost all of the pears in a single layer. Add pears, sprinkle with sugar and juice. Simmer, uncovered, over a very low heat, 1 hour 20 minutes, turning as pears caramelise. 3.. Method: First, let's make the pastry. Place the butter and lard in the freezer until very cold. In a bowl, measure the flour and grate the cold butter and lard into the flour. Use a knife to coat the butter and lard in the flour. Add 4-5 tablespoons of cold water and mix until a firm dough forms.
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Method. Preheat the oven to 200C/400F/Gas 6. Place the pears, 25g of the sugar, vanilla seeds and lemon into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 5 minutes, or until the pears are just tender. Remove from the heat and allow them to.. Method. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter and sugar slowly over a medium-high heat in an ovenproof frying pan. Stir constantly until it reaches a pale straw colour, making.
