Rissoles aux séchieux recipe
Some history
Where do rissoles come from?
Their origins go back to the Middle Ages. In Savoie, where they are also called rzules, they are very similar to a pear turnover. They are more often made at the end of autumn with "poires à rissoles", such as Blesson or Marlioz, which have the particularity of being so hard that they can only be eaten cooked. As for the "séchieux", traditionally, these are the racks under the roofs of the farms, which are used to dry the prunes. Every last Sunday of September, they are celebrated in Passy, a commune close to Chamonix Mont-Blanc.
Ingredients
- 300g flaky pastry
- 500g pears
- 1l red wine
- Peel of 1 orange
- Peel of 1 lemon
- 1 cinnamon stick
- 2 cloves
- 3 peppercorns
- 250g sugar
Preparation
Chop the pears into small pieces.
Boil the wine with the sugar, citrus peels and spices.
Add the pears to the wine, cover and simmer for an hour.
Leave to cool.
Roll out the pastry into a circle, stretch it to form an oval.
Sprinkle your surface with sugar to spread out your pastry.
Spoon on a small amount of the pear compote.
Close the turnover and press down the edges.
Brush the turnover with water or egg and sprinkle with caster sugar.
Bake for about 15min at 180°C.
Serve warm with reduced pear cooking juice and frozen yoghurt.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.