Dessert Recipes > Pear and Hazelnut Shortcake
Starter - Courgettes with a Lemon Cashew Centre
Main Course - Roast Pheasant with a Fruity Sauce
Dessert - Pear and Hazelnut Shortcake
2oz caster/superfine sugar
3oz hazelnuts skins removed and processed to a fine "flour"
5oz plain/all purpose flour
a little cold water
2 pears peeled, cored and sliced
1/4 pint double or whipping cream whipped
1 tablespoon icing/confectioners’ sugar
(see measure conversions for more information)
- Stir in the sugar, nuts and flour.
- Add water to form a soft dough.
- Form into two 7 inch rounds.
- Place on a greased baking sheet.
- Bake at 190 degrees C. for 6-10 minutes.
- Remove from oven and cool on a wire rack.
- Cut one of the rounds into 8 segments.
- Put the cream onto the other round.
- Place pears slices onto the cream.
- Place the cut shortbread segments on top.
- Serve immediately sprinkled with a little icing sugar.
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Comment Script
This recipe is part of the September 2007 Recipes Menu
Starter - Courgettes with a Lemon Cashew Centre
Main Course - Roast Pheasant with a Fruity Sauce
Dessert - Pear and Hazelnut Shortcake
How to make pear and hazelnut shortcake:
Two seasonal favourites, pears and hazelnuts combined in a simple-to-make yet impressive-looking dessert. This delicious shortbread completes our autumnal menu.
Ingredients
4oz butter2oz caster/superfine sugar
3oz hazelnuts skins removed and processed to a fine "flour"
5oz plain/all purpose flour
a little cold water
2 pears peeled, cored and sliced
1/4 pint double or whipping cream whipped
1 tablespoon icing/confectioners’ sugar
(see measure conversions for more information)
Method
- Cream the butter until it is soft.- Stir in the sugar, nuts and flour.
- Add water to form a soft dough.
- Form into two 7 inch rounds.
- Place on a greased baking sheet.
- Bake at 190 degrees C. for 6-10 minutes.
- Remove from oven and cool on a wire rack.
- Cut one of the rounds into 8 segments.
- Put the cream onto the other round.
- Place pears slices onto the cream.
- Place the cut shortbread segments on top.
- Serve immediately sprinkled with a little icing sugar.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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