Pear Shortbreads With A Port And Pear Coulis
Ingredients
For the shortbread:
- 125g (4oz) butter, cubed
- 75g (3oz) soft brown sugar
- 150g (5oz) wholemeal flour
- 50g (2oz) ground almonds
- 2-3 drops almond essence
- 15g (1/2oz) flaked almonds
For the coulis:
- 50g (2oz) sugar
- 125ml (4fl oz) water
- 500g (1 lb) Geizer Wilderman Pears, cooked as per pack instructions
- 3 tablespoons Port
For the cream:
- 75ml (3fl oz) double cream, whipped
- icing sugar - to dust
To decorate:
fresh mint sprigs
fresh raspberries
Instructions
- 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 (1/4inch) and cut into 18 x 6 cm (2 1/2 inch) circles.
- Place onto a baking tray and sprinkle flaked almonds over 6 of the
biscuits.
- Cook in a preheated oven 200øC, 400ø F, Gas Mark 6 for 10-12 minutes.
Remove from the oven, leave for 2 minutes before transferring to a wire
rack to cool.
- To make the coulis: Place the sugar and water into 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.
Cooking Time: approximately 20-25 minutes
Makes: 6
Copyright J Sainsbury plc, 1995, 1996