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GENERAL
125 g Butter; cubed (4oz)
75 g Soft brown sugar; (3oz)
150 g Wholemeal flour; (5oz)
50 g Ground almonds; (2oz)
15 g Flaked almonds; (1 1/2oz)
2 dr Almond essence; (2 to 3)
FOR THE COULIS
50 g Sugar; (2oz)
125 ml Water; (4 fl oz)
500 g Geizer Wilderman pears;
-cooked as per pack
; instructions (1lb)
3 tb Port
FOR THE CREAM
75 ml Double cream; whipped (3 fl
-oz)
-TO DECORATE-
Fresh mint sprigs and fresh
-raspberries
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 ( 1/4 inch) 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 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.
Yields
6 servings
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