Ruby port poached pears and hazelnut shortbread
- November 2014
- Serves 8
- Hands-on time 30 min, cooking time 1 ¼ hours, plus 6-12 hours chilling
These spiced poached pears with crumbly shortbread make a beautifully elegant dinner party dessert.
- 16.5g (7.8g saturated)
- 3.2g protein
- 55.1g (39.8g sugars)
Chilling the pears for 6-8 hours will give you the tawny, blushed colour in the picture. With longer chilling they’ll be darker.
Store the cooled shortbread in a container for up to 5 days. Make the pears the night before and chill.
Rub the peeled pears in a clean tea towel to smooth the surface and remove any lines from the peeler.
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