From the table of Louis XIV
Ingredients (for 6 people)
375 g shortcrust pastry
1.5 kg pears
150 g caster sugar
30 g pine nuts
60 g raisins
1 organic lemon
4 pinches of ground cinnamon
1 egg yolk
1. Flour a work surface and divide the pastry dough in half: one for the bottom crust, the other for the top.
Prepare the filling. Soak the raisins in lukewarm water. Carefully wash and brush the lemon before peeling it with a paring knife as thinly as possible. Chop into small pieces and boil twice.
2. Drain and add to a syrup you will have prepared in a small saucepan from 50 g of sugar and 10 cl of water. Gently boil for around 10 minutes until obtaining a still-fluid mixture containing the lemon peel. Meanwhile, peel the pears and cut them into small pieces. Put the pears, pine nuts, drained raisins, candied lemon peel, remaining sugar and cinnamon in a large bowl, mix well and leave to rest for 15 minutes.
3. Preheat the oven to 200°C. Place half the pastry dough in a pie dish and fill with the pear mixture. Cover with the other half of the dough, sealing the edges and brushing with the egg yolk diluted in tablespoon of water. Make a hole in the centre, keeping it open with small cardboard funnel.
4.Bake 1 hour, checking from time to time. When the top is golden brown, you can loosely cover it with aluminium to keep it from burning. Serve warm or cool.