Hailing from Dundrum, Louise always had an interest in food. For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her ...
4 oz butter
4 oz caster sugar
2 ripe pears (peeled and cut into quarters)
4 sheets of filo pastry
1 oz ground almonds
1 oz chopped hazelnuts
1 tsp cinnamon powder
1 oz icing sugar
ingredients for ginger cream:
0.5 pint double cream
1 piece of crystallised ginger in sugar syrup (finely chopped - available in all supermarkets)
Melt 2ozs butter in a heavy based frying pan.
Stir in the sugar and add pears and cook on a medium heat until the pears are soft.
Melt remaining butter and brush some of the butter over one sheet of filo pastry and sprinkle with sugar, a little cinnamon, ground almonds and hazelnuts and repeat with remaining layers of filo pastry.
Cut the pastry into 8 pieces and put onto a pre-heated baking tray in a pre-heated oven at 220°C for 4 minutes.
Whip the cream and ginger together.
On a plate place one piece of filo pastry, then a pear, drizzle some sauce over it and top with ginger cream.