Poached pears with ginger shortbread

Treat your guests to something a little more decadent with these sweet poached pears, marinated in white wine. Crunchy ginger shortbread provides the perfect accompaniment to such soft, juicy desserts.
Poached Pears with Ginger ShortbreadAustralian Women's Weekly
1H 25M


Ginger shortbread


Poached pears

1.Combine wine, sugar, water and ginger in a large saucepan. Add peeled pears to pan; bring to the boil. Reduce heat; simmer, covered, for 25 minutes or until tender. Cool pears in syrup.
2.Remove pears from syrup; strain and reserve syrup. Return strained syrup to the same pan; bring to the boil. Reduce heat, simmer, uncovered, without stirring, for about 10 minutes or until the syrup thickness slightly. Cool for 5 minutes. Serve with pears.

Ginger shortbread

3.Preheat the oven to 160°C or 140°C fan forced. Line two baking trays with baking paper.
4.Beat the butter, icing sugar and vanilla with a electric mixer until pale. Stir in the combined sifted flours in two batches, then the milk, coconut and ginger.
5.Divide mixture in half; roll out each half until dough measures 10cm x 18cm. Cut nine 2cm x 10cm sticks from each half; place on trays 3cm apart. Sprinkle with extra coconut and caster sugar.
6.Bake in a moderately slow oven for about 10 minutes or until biscuits are a pale straw colour. Stand biscuits on the trays for 5 minutes, then transfer to wire racks to cool.

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