INGREDIENTS

INSTRUCTIONS

Place all the shortbread ingredients except the flaked almonds into a
large bowl and gently rub in the butter until the mixture resembles
fine breadcrumbs.  Bring together the mixture to form a stiff dough.
Roll out to a  thickness of 5mm ( 1/4 inch) and cut into 18 x 6 cm (2
1/2 inch)  circles.  Place onto a baking tray and sprinkle flaked
almonds over 6 of the  biscuits.  Cook in a preheated oven 200 C, 400
F, Gas Mark 6 for 10-12 minutes.  Remove from the oven, then leave for
2 minutes before transferring to  a wire rack to cool.  To make the
coulis: Place the sugar and water in a saucepan, bring to  the boil and
simmer gently for 5 minutes. Remove from the heat and  allow to cool.
Reserve 50g (2oz) pears for the filling. Place the remainder into a
food processor or blender with the cooled syrup and port. Puree until
smooth and place in the refrigerator to chill.  To assemble: Chop the
reserved pears and set aside. Spread 6 of the  plain biscuits with
cream and top with half of the pears.  Repeat these layers finishing
with the almond topped biscuits.  Dust with icing sugar and place on
individual serving plates.  Pour the pear and port coulis around the
shortbread, and decorate  with the fresh mint and raspberries. Serve
immediately.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 294
Calories From Fat: 186
Total Fat: 21.3g
Cholesterol: 44.8mg
Sodium: 115mg
Potassium: 231.3mg
Carbohydrates: 25.9g
Fiber: 1.8g
Sugar: 22.8g
Protein: 2.6g