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Sasha HazaelThis recipe has been provide by Sasha Hazael of GoHolidayFrance. Goholidayfrance

Goholidayfrance runs cooking and wine tours in the Lamguedoc region of France. The cooking courses can be form two to five days and specialise in the cuisine of the region which has influences from Spain, Africa and the Far East. The courses are 'hands-on' lessons, not just demonstrations of cooking techniques. The courses specialise in the art of presentation and the principles of cordon-bleu cuisine. Anything is possible on these holidays and you could choose to do whatever you want. For example you could have a two week or ten day holiday with a four day cookery course and two days of wine tours and several days of relaxation.

Sasha Hazael has been a cook and food stylist for photography, advertising, design companies and editorial for fifteen years. Because of that, she has a very wide experience of different styles and cultures of cuisine. She guides students through the practical skills involved in preparation, but also the presentation of the finished dish. You can also elect to take a combination course with the emphasis on wine as well as food, tours and a lot of hands on lessons.

Sasha also writes the All About Wine section. This recipe is one of the recipes published to go with the MATCH YOUR WINE WITH YOUR FOOD section.


3 eggs
200 gm plain flour
3 teaspoons baking powder
pinch salt
250 ml warmed milk
1 tablespoon Armagnac
2 pears
40 gm butter
zest of 1 lemon mixed in 150 gms caster sugar Caster sugar


  • Beat eggs, add flour and salt, add two tablespoons of the warm milk. Mix thoroughly and then add the remaining milk and Armagnac.
  • Strain through a fine sieve and chill for 2 hours 50 minutes.
  • Preheat oven to 200°C
  • Cut and slice pears into thick slices.
  • Melt half the butter in the bottom of a heavy metal pan. When the butter is just sizzling, add half the pears and a dessertspoon of sugar. Pour in the batter and cook for a few minutes.
  • Before taking off the heat, arrange the remaining pears on top sparsely, and scatter cut up cubes of the remaining butter over the top.
  • Bake at 200°C for 15 minutes then lower to 180°C for a further 20 minutes.
  • Take out of oven and sprinkle lavishly with sugar and lemon mix. Put back into oven for 5 minutes or until golden brown.

Drink the white wine of the month, Hauterive Blanc, with the Faugnarde. The dryness of the wine will match the tartness of the lemon.

Serves 4

Sasha Hazael