recipe has been provide by Sasha Hazael of 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.
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.
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.
200 gm plain flour
3 teaspoons baking powder
250 ml warmed milk
1 tablespoon Armagnac
40 gm butter
zest of 1 lemon mixed in 150 gms caster sugar Caster
eggs, add flour and salt, add two tablespoons of the
warm milk. Mix thoroughly and then add the remaining
milk and Armagnac.
through a fine sieve and chill for 2 hours 50 minutes.
Cut and slice pears into thick slices.
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.
taking off the heat, arrange the remaining pears on
top sparsely, and scatter cut up cubes of the remaining
butter over the top.
at 200°C for 15 minutes then lower to 180°C
for a further 20 minutes.
out of oven and sprinkle lavishly with sugar and lemon
mix. Put back into oven for 5 minutes or until golden
the white wine of the month, Hauterive Blanc, with the
Faugnarde. The dryness of the wine will match the tartness
of the lemon.