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米歇尔·鲁的梨子和李子酥 - 45min, 中等 | ZH

Name: 米歇尔·鲁的梨子和李子酥
Prep time: 55 min
Cook time: 45 min
Total time: 100 min
Yield: 6
Ingredients: 对半切开去核的李子; 梨，去皮，去核，粗切; 香草棒，纵向剖开并刮去香草籽; 糖; 港; 冷黄油，切块; self-raising flour; 燕麦片; 切碎的碧根果; 黄糖; 香草冰淇淋或奶油，供佐餐

探索米歇尔·鲁（Michel Roux）的梨子和李子酥的极简美味食谱。金黄酥脆的顶层覆盖着一盘香气四溢、慢炖的水果——尽情享用这餐后的甜蜜吧。

食材

600 克对半切开去核的李子
500 克梨，去皮，去核，粗切
2香草棒，纵向剖开并刮去香草籽
100 克糖
100 毫升港
75 克冷黄油，切块
100 克self-raising flour
50 克燕麦片
60 克切碎的碧根果
100 克黄糖
1香草冰淇淋或奶油，供佐餐

制作步骤

将烤箱预热至350华氏度/180摄氏度/4档。
将水果放入宽口锅中，加入香草籽和豆荚、糖和波特酒。煮至微沸，盖上松散的盖子。煮10-15分钟，直到水果变软，然后倒入烤盘中，放在一旁冷却。
在一个碗中，将黄油和面粉揉搓在一起，直到充分混合并呈沙状，然后加入燕麦和坚果。最后加入糖，将所有材料充分混合。将混合物撒在水果上，烘烤 25-30 分钟，或直至顶部呈浅金黄色且水果冒泡。
立即搭配香草冰淇淋或奶油食用。