Pear shortbreads with a port and pear coulis
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Butter; cubed (4oz) |
| 75 | grams | Soft brown sugar; (3oz) |
| 150 | grams | Wholemeal flour; (5oz) |
| 50 | grams | Ground almonds; (2oz) |
| 15 | grams | Flaked almonds; (1 1/2oz) |
| 2 | drops | Almond essence; (2 to 3) |
| 50 | grams | Sugar; (2oz) |
| 125 | millilitres | Water; (4 fl oz) |
| 500 | grams | Geizer Wilderman pears; cooked as per pack |
| ; instructions (1lb) | ||
| 3 | tablespoons | Port |
| 75 | millilitres | Double cream; whipped (3 fl oz) |
| Fresh mint sprigs and fresh raspberries | ||
Directions
GENERAL
FOR THE COULIS
FOR THE CREAM
TO DECORATE
Place all the shortbread ingredients except the flaked almonds into a large bowl and gently rub in the butter until the mixture resembles fine breadcrumbs.
Bring together the mixture to form a stiff dough. Roll out to a thickness of 5mm ( ¼ inch) and cut into 18 x 6 cm (2½ inch) circles.
Place onto a baking tray and sprinkle flaked almonds over 6 of the biscuits.
Cook in a preheated oven 200 C, 400 F, Gas Mark 6 for 10-12 minutes. Remove from the oven, then leave for 2 minutes before transferring to a wire rack to cool.
To make the coulis: Place the sugar and water in a saucepan, bring to the boil and simmer gently for 5 minutes. Remove from the heat and allow to cool.
Reserve 50g (2oz) pears for the filling. Place the remainder into a food processor or blender with the cooled syrup and port. Puree until smooth and place in the refrigerator to chill.
To assemble: Chop the reserved pears and set aside. Spread 6 of the plain biscuits with cream and top with half of the pears.
Repeat these layers finishing with the almond topped biscuits.
Dust with icing sugar and place on individual serving plates.
Pour the pear and port coulis around the shortbread, and decorate with the fresh mint and raspberries. Serve immediately.
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