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Buttered Pear & Maple Pecan Crisp Layer




Source of Recipe


Sainbury's


List of Ingredients




3 pears, peeled cored and roughly chopped (alternatively use Bramley cooking apples)
rind and juice of 1 orange
3 x 15ml spoons sweet white wine
50g caster sugar
100g butter, softened
284ml carton double cream, lightly whipped
125g maple pecan crisp


Recipe



Place the chopped pear, rind and juice of 1 orange and white wine in a saucepan and cook gently until softened and pulp like. Next stir in the sugar and blend to a smooth puree. Allow to cool slightly.

Blend in the softened butter and allow to become cold, then fold in the cream.

Pile this mixture into individual glass dishes layering up with the maple pecan crisp, sprinkle with the grated orange zest and serve immediately.