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Pear Shortbreads w/ a Port & Pear Coulis




Source of Recipe


Sainbury's


List of Ingredients




For the shortbread biscuits:
125g butter, cubed
75g soft brown sugar
150g wholemeal flour
50g ground almonds
2-3 drops almond essence
40g flaked almonds

For the coulis:
50g sugar
125ml water
500g pears, peeled, cored and cut in half
3 x 15ml spoons port

For sandwiching the biscuits:
75ml double cream, whipped

To decorate:
15ml spoon icing sugar
fresh mint sprigs and fresh raspberries


Recipe



Preheat the oven to 200°C, 400°F, Gas Mark 6.

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 and cut into 18 x 6cm circles.

Place on a baking tray and sprinkle flaked almonds over 6 of the biscuits, then bake for 10-12 minutes in the preheated oven. Allow to cool slightly, then transfer to a wire rack.

To make the coulis, place the sugar, water, pears and port in a saucepan, bring to the boil and simmer over a low heat for 5 minutes. Remove the pears from the liquid, then allow the syrup to cool.

Reserve 2 pear halves for the filling, then place the remainder in a food processor or blender with the cooled syrup. Puree until smooth, then place in the fridge to chill.

To assemble the shortbreads, chop the reserved pear halves and set aside. Place the cream into a piping bag fitted with a 1cm star nozzle, then pipe cream on to 6 of the plain biscuits and top with half of the chopped pears.

Repeat this layering, finishing with the almond-topped biscuits.

Dust with icing sugar and place on individual serving plates.

Spoon the pear and port coulis around the shortbread, decorate with the fresh mint and raspberries. Serve immediately.