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Prune And Pear Torte Slice

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Ingredients

Adjust Servings:

	225 g no soak pitted prunes roughly chopped
	300 ml warm tea
	3 tablespoons lemon juice
	450 g ripe dessert pears
	25 g fresh breadcrumbs
	2 tablespoons butter melted
	4 large phyllo pastry sheets
	3 tablespoons apricot preserves
	50 g walnut pieces
	icing sugar to dust

Nutritional information

242.1

Calories

70 g

Calories From Fat

7.8 g

Total Fat

2.4 g

Saturated Fat

7.6 mg

Cholesterol

96.5mg

Sodium

44.3 g

Carbs

4.2 g

Dietary Fiber

21.5 g

Sugars

3.2 g

Protein

116g

Serving Size (g)

Serving Size

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Prune And Pear Torte Slice

Name: Prune And Pear Torte Slice
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: : 225; : 300; : 3; : 450; : 25; : 2; : 4; : 3; : 50

Features:

Cuisine:

American

Yummy! I made this into a pastry by using Recipe #370095 rather than phyllo sheets. I also used pecans in lieu of walnuts. The flavors of prunes and pears blend wonderfully together and the lemon juice adds just the right amount of zing too. The apricot glaze is soooo good (we recommend doubling it)! I didn't strain the sauce, and we enjoyed the bits of apricot that way (used sugar free jam). Next time, (yep, this is a keeper!), I will make this into a pie (omitting the breadcrumbs which we felt it didn't need). Thanks for sharing this delicious recipe. :)

70 min
Serves 8
Easy

Ingredients

Directions

Prune and Pear Torte Slice,Once the prunes have soaked this doesn’t take long to put together. The pastry is very delicate so a fine touch is needed. Serve warm with yoghurt or cream.,Yummy! I made this into a pastry by using Recipe #370095 rather than phyllo sheets. I also used pecans in lieu of walnuts. The flavors of prunes and pears blend wonderfully together and the lemon juice adds just the right amount of zing too. The apricot glaze is soooo good (we recommend doubling it)! I didn’t strain the sauce, and we enjoyed the bits of apricot that way (used sugar free jam). Next time, (yep, this is a keeper!), I will make this into a pie (omitting the breadcrumbs which we felt it didn’t need). Thanks for sharing this delicious recipe. 🙂

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Steps

1 Done	Put the Prunes in a Bowl With the Tea and 2 Tbs Lemon Juice. Soak Overnight.
2 Done	the Next Day, Strain the Soaking Liquor Into a Saucepan. Peel, Quarter, Core and Roughly Chop the Pears. Stir Into the Prunes With the Breadcrumbs and 1 Tbs of Lemon Juice. Preheat the Oven to 200c/400f/Gas 6.
3 Done	Place the Pastry Sheets on Top of Each Other on a Work Surface. Spoon the Filling in a Strip Along One Long Edge, Leaving 5cm Clear at Each End. Butter These Ends and the Long Edge. Fold the Ends Over the Filling. Then Roll Up the Pastry to Enclose the Prune Mixture. Lift Onto a Baking Tray.
4 Done	Bake For 30 Minutes.
5 Done	Meanwhile Place the Apricot Preserve in the Saucepan With the Soaking Liquor. Bubble Down Until a Syrupy Glaze Remans, Then Strain. Brush a Little Glaze Over the Torte and Sprinkle Over the Nuts. Carefully Brush Over the Remaining Glaze. Dust With Icing Sugar.