fbpx Blueberry shortbread biscuits recipe

Blueberry shortbread biscuits recipe

Rissoles aux séchieux
Preparation time
40 min
Cooking time
15 min

Ingredients

300g flaky pastry
500g pears
1l red wine
Peel of 1 orange
Peel of 1 lemon
1 cinnamon stick
2 cloves
3 peppercorns
250g sugar

Preparation

Step 1: Chop the pears into small pieces. Boil the wine with the sugar, citrus peels and spices. Add the pears to the wine, cover and simmer for an hour. Leave to cool.
Step 2: Roll out the pastry into a circle, stretch it to form an oval. Sprinkle your surface with sugar to spread out your pastry. Spoon on a small amount of the pear compote.
Step 3: Close the turnover and press down the edges. Brush the turnover with water or egg and sprinkle with caster sugar. Bake for about 15 minutes at 180°C.
Serve warm with reduced pear cooking juice and frozen yoghurt.



Wine suggestion

Côteaux de l\'Aubance (Loire wine)
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