Serves

6

Ingredients

• 3 Vitória pears
• 130g ewe’s requeijão Seia
• 30g butter
• 50g light brown sugar
• 30g ground almonds (w/skin)
• 1 roll of ‘Brick’ pastry (90g)
• 15g ginger
• 1 tsp Madras curry
• Margão Tandoori spice

Method

Peel the pear and cut into chunks • Heat the butter in a pan and sauté the pear pieces, add the light brown sugar, the curry and the ginger • Cook for five minutes • Add the almond and requeijão, mix, keeping to one side when you have cooked it for 2 more minutes • Lay out the brick pastry and cut into 6 pieces, brushing with the melted butter and make little parcels with a sixth of the filling • Brush with butter and sprinkle with the Margão Tandoori spice blend • Bake in a hot oven (160ºC) for 6 minutes

Tip: this recipe has been created as an evening treat. It will make a fantastic dessert if you reduce the spices and add a little more sugar. It goes especially well with ice crea