Lynda says: "This pear and ginger dessert is like a tarte tatin, but with a cake base. When the cake comes out of the oven it is flipped upside down, revealing the pears covered by the caramel and ginger syrup."
Lynda says: "Biscotti are not like other biscuits. They are baked twice so that they dry out and are generally dipped into dessert wine, such as the Italian vin santo, or coffee. I love their hard crunch. The recipe below is my all-time favourite and makes a big batch so you may want to reduce the quantities. Store the biscotti in airtight jars and they’ll keep happily for several months. Change the proportions of fruit and nuts as you like. I’m sure that in the sophisticated shop in Milan, they would find it hard to envisage me savouring my biscotti, my back against a warm Connemara rock, tea in hand, surveying the colours of the sea."
From: Kitchen Hero: HomeCooked
These make wonderfully chewy and crumbly cookies which are easily adaptable - just use whatever ingredients you might have in the store cupboard. Feel free to swap out the chocolate and raisins with other dried fruit, nuts or seeds.
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