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PEAR AND RASPBERRY SLICE

This fruit slice makes a delicious treat.
Ingredients:

350 g (12 oz) rich flan or shortbread pastry

4 pears, peeled, cored and sliced

225 g (8 oz) raspberries

30 ml (2 tbsp) sugar

2.5 ml (½ tsp) cinnamon

125 g (4 oz) unsalted butter, chopped

175 g (6 oz) plain flour

60 ml (4 tbsp) soft brown sugar

60 ml (4 tbsp) sesame seeds

Method:

  1. Roll out pastry on a lightly floured surface and line swiss roll tin or other rectangular tin. Even top edges of the pastry and prick base.
  2. In a saucepan, mix the pears, raspberries, sugar and cinnamon with 1 tbsp/15 ml water. Cook for 5 minutes, or until fruit is soft but still hold its shape. Cool the fruit and set aside.
  3. Using a slotted spoon, put mixture on top of pastry base.
  4. In a bowl, rub together butter and flour until mixture resembles fine breadcrumbs. Add brown sugar and sesame seeds. Sprinkle over fruit.
  5. Bake:
    Fan Oven: 170ºC 30-40 minutes
    Conventional Oven: preheated 190ºC 30-40 minutes
    Top Oven: preheated 180ºC 30-40 minutes
    Gas Oven: preheated Mark 5 30-40 minutes
  6. Serve hot or cold.
If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.