Filling for pancakes: carmelitana persimmon with walnuts. I love persimmons, especially in the winter ) Is a variation known worldwide tart-taten - turns out tender carmelitana persimmon with a wonderful flavor of walnuts. Caramel sauce with the lemon note will appeal to fans of sweet with a slight acidity!
|Cooking time 40 minutes||Number of servings 8|
My dear girls, I offer simple in execution recipe, however, in my own experience objecis in the literal sense of the word, I warn you - NEVER, you HEAR me? NEVER TRY THE TASTE OF FRESHLY MADE CARAMEL! My finger healed 3 weeks, and the cry from contact with the hot caramel lava was forced in fear to run neighbors ) Pancakes baked to your original recipe, recipe from my family.
Cut the persimmon into slices, each fruit 8 to 10 slices
So, caramel sauce - any pan put all the sugar, mix well with a wooden spatula it with water and lemon juice, which will depend on the taste of the dish. Place frying pan over medium heat, stirring lightly. Important: when the mixture taposiris, leave her alone, not allowed to interfere with, or violated, the concentration of caramel.
In this condition and color it is necessary to bring caramel sauce. Golden brown - the value of the finished caramel. Now you need to pour hot caramel on a dry pan or baking as in my case, very carefully, I got burned once and it was a very vivid experience )
A La carte pancake tarte-Tatin - a way to vary the usual sweet pancakes )