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Crunchy Pear & Ginger Layer




Source of Recipe


Sainbury's


List of Ingredients




750g conference pears, peeled, cored and chopped
125ml water
25g sugar
grated rind and juice of 1 lemon
5ml spoon vanilla essence
50g butter
200g ginger biscuits, crushed
25g flaked almonds
shredded lemon rind to decorate, optional


Recipe



Place the pears in a pan with the water, sugar and lemon rind and juice. Simmer for 10 minutes or until the pears are soft.

Cool slightly then puree the pears. Allow to cool.

Melt the butter in a saucepan. Remove from the heat and stir in the biscuits and almonds. Allow to cool.

Divide half the puree between 4 serving glasses. Spoon the ginger layer on top and finish with the remaining puree. Decorate with shredded lemon rind and serve chilled