Italian Pear and Polenta Torte

 

Australian Gourmet Traveller recipe for Italian pear and polenta torte by Brigitte Hafner.

What you will need

500 ml red wine, such as Chianti

165 gm (¾ cup) caster sugar

3 cloves

1 cinnamon quill

1 vanilla bean, split

2 strips of thinly peeled orange rind

4 beurre Bosc pears

1 egg yolk, mixed with 1 tsp water, for eggwash

  Polenta pastry 200 gm butter, coarsely chopped

200 gm (1 1/3 cups) plain flour

100 gm caster sugar

100 gm fine polenta

Finely grated rind of ½ lemon

3 egg yolks

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