Buttered pears and chocolate shortbread Recipe



For the pears

    • 6 Conference pears
    • 25g (1oz) butter
    • 4 tablespoons demerara sugar
    • 1 tablespoon lemon juice
    • 1 vanilla pod
    • 6 tablespoons double cream

For the shortbread

    • 150g (6oz) plain flour
    • 1 teaspoon ground cinnamon
    • 100 (4oz) butter
    • 50g (2oz) caster sugar
    • 40g (11/2 oz) plain chocolate
    • 1 tablespoon demerara sugar

For the pears

      1. Peel the pears, leaving on the stalk.
      2. Melt the butter in a pan and put in the pears. Sprinkle the sugar over the top and add the lemon juice and vanilla pod. Simmer, turning occasionally for about 20-30 minutes, according to the ripeness of the pears.
      3. Remove the vanilla, pour in the cream and bring up to bubbling point. Serve on a platter with the cream sauce poured over and a wedge of shortbread on the side.

For the shortbread

      1. Heat the oven to Gas Mark 2 or 150°C. Put the flour, cinnamon, butter and caster sugar in a food processor and whizz until crumbly.
      2. Chop the chocolate (use the very best quality) and add to the processor. Whizz up again briefly and then press into a 20cm (8″) greased tin. Mark into 8 pieces and prick over with a fork.

Sprinkle the demerara sugar over the top and bake for about 45 minutes. Cut the eight sections again. Leave to cool and store in a biscuit tin, if necessary.

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