Mini pandoro tatin - Venetian homecooking recipe

Happy New Year everybody! Hope you all spent some nice holidays! Are you filled up with sweets, meat, tortellini, cotechino and so on? Here is a nice way to use pandoro leftover (if you have, but after Christmas pandoro and panettoni are on sale and they're cheaper than bread!), 5 minutes to prepare, 10 minutes to cook, 5 minutes to eat. Here we go!

For 12 mini-tatins

  • 2 pandoro slices (1 cm thick)
  • 1 pear
  • 1 banana
  • 1 orange
  • brown sugar
  • a small piece of butter

Pre-heat the oven at 175°C. Press the orange, peel and chop the pear and the banana. Melt the butter in a small pan, add the pear and banana, sparkle with brown sugar, pour the orange juice and let the whole cook a few minutes and caramelize. Prepare 12 cupcakes molds (no need to grease if they're sylicone made), cover the bottom of each one with the fruits, then cut a piece of pandoro for each mold from the main slices. Press them and bake for about 10 minutes. Reverse the mini-tatin and enjoy. Again, Happy New Year!

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