Blueberry shortbread biscuits recipe
300g flaky pastry
1l red wine
Peel of 1 orange
Peel of 1 lemon
1 cinnamon stick
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.