Caramelised brandy pears with fennel seed crackers from Essential Ottolenghi: A Collection (page 308) by Yotam Ottolenghi

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Notes about this recipe

  • dinnermints on March 18, 2018

    Finally got to try this whimsical and delicious dessert. My friends made the cracker part, and said they had to add more water/oil, or it definitely wouldn't have been a soft dough. 400 was a better oven temp, as they burnt after 3 minutes at 475. Also, could halve the cracker dough, since it makes 14 more crackers than needed (though they are delicious). And adding butter to a very hot pan...how does one do that and avoid burning the butter? Regardless, excellent flavor combo, and fun somehow to serve pears with a big puffy cracker.

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