this recipe compliments the Scottish shortbread recipe found at Flash Fiction Kitchen.
Ingredients
2 medium
Pear
(peeled)
4 cup
Water
1/2 tsp
Salt
1 tsp
Apple cider vinegar
2/3 cup
Tigernut flour
3 tbsp
Coconut oil
1 pinch
Sea Salt
1 1/2 tbsp
Honey
(or maple syrup)
2 tbsp
Apricot jam (preserve)
(or honey mixed with 1 tbsp hot water)
Instructions
Pour water into medium-sized pot and bring to a boil. Add salt and ACV.
Quarter and core pears, and poach in simmering liquid for 10-15 minutes. Remove with slotted spoon and slice when cool.
Mix shortbread dough and press into parchment lined baking dish (I used a bread pan, this recipe makes extra so you have enough left over for a mini tart).
Mix tigernut paste and spread on top of crust.
Lay pears on top of paste.
Bake at 350 degrees Fahrenheit for 20-30 minutes until crust has browned. Sprinkle with powdered sugar or apply jam/honey glaze and enjoy!
Notes:
*This recipe complements the Scottish Shortbread recipe found at Flash Fiction Kitchen.
