PEAR AND PASSIONFRUIT DELIGHT
For six you will need: 3 pears loz butter 2oz honey i teaspoon ground ginger 1 cup cake crumbs 1 cup passionfruit pulp 1 tablespoon each of lemon juice and sugar i cup pear syrup 1 tablespoon cornflour Method: If using fresh pears, peel, core and halve and cook in syrup flavoured with lemon rind until just soft. Otherwise drain thoroughly preserved pear halves. Soften butter and cream with honey and ginger. Dry pear halves with a paper towel and spread butter mixture over them, then roll in cake crumbs, covering well. Place in buttered ovenproof dish and bake until crumbs are lightly coloured. Combine passionfruit, lemon juice and sugar in a small saucepan, adding cornflour blended with pear syrup. Bring to boil, stirring constantly and allow to cook for 2-3 minutes. Cool and pour over pears. Chill thoroughly before serving.
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Bibliographic details
Press, Volume CX, Issue 32378, 18 August 1970, Page 4
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145PEAR AND PASSIONFRUIT DELIGHT Press, Volume CX, Issue 32378, 18 August 1970, Page 4
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