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Ruby port poached pears and hazelnut shortbread

delicious. magazine
  • minutes
  • Serves 8

INGREDIENTS

8

Conference pears, ripe

50 milliliters

Grenadine

10

Cardamom pods

115 g

Castor sugar

1

Cinnamon stick

110 g

Plain flour

55 g

Rice flour or cornflour

1

Star anise

1

Small splash Sunflower oil

50 g

Hazelnuts, whole

110 g

Butter, unsalted

500 milliliters

Ruby port

50ml cassis

Ingredient ending