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Prepare the Fruit and place in bowl.
Pour over the Sweet Scrubby Oak Vinegar and mix thoroughly.
As the Vinegar is Sweetened there is not normally any need to add extra sugar.
Mix thoroughly and leave to infuse for 1/2 an hour before serving at room temperature.
Stir again, taste a piece of fruit and add some sugar if needed. Stir thoroughly to mix in the sugar.
Serve with Cream or Ice-Cream.
Fresh Fruit of your choice
2-3 tblsp Scrubby Oak Vinegar:-
Lavender, Raspberry, Elderflower, or other flavour of your choice.
To make the Pastry
Mix Flour and Salt, Add fat cut into small pieces.
Stir the fat into the flour mixture (DO NOT Rub in ) Mix to a stiff dough with cold water.
Roll out on a floured surface into a strip.
Fold into 3, Give a 1/4 turn so one of the open ends is towards you and roll out again into a strip. Fold into 3 turn and roll out, fold into 3.
Cover the pastry to prevent drying out and leave to rest for approx 15 mins.
3 oz (75g) Margarine
3 oz (75g) Caster Sugar
4 oz (100g) Ground Almonds
4 oz (50g) Ground Rice
1 Medium Egg Beaten
Few Drops Almond Essence (Optional)
For the Rough Puff Pastry
8 oz (225g) Plain Flour
5 oz (150g) Lard & Marg Mixed
Cold water to mix
To make the Filling -
Cream Margarine and Sugar
Mix together the Ground Almonds and Ground Rice, Add to the Margarine mixture with the beaten egg, add Almond Essence if using.
Roll out pastry and cut out into 4 circles -large enough to line a Yorkshire pudding tin.
Brush the outside of the Circles with Beaten Egg. ( It’s easier to do before putting the Almond mixture on )
Spread the Almond Mixture onto the middle of the circles leaving approx 1.5 - 2cm of Pastry Clear. (Where brushed with Egg)
Place a Ginger Pickled Pear Quarter onto the Middle of each Circle
Bake for about 30 mins until the filling is Golden Brown
Ginger Pickled Pears
You could use Spiced Pickled Pears if you wished.
Heat Oven to 190C, 375F, Gas 5
|Toppings and Dressings|
|Quick and easy|