Pear and ginger slice
6
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 20 • Difficulty: Easy
The tangy freshness of ginger pairs with the subtle sweet flavour of pears making for a refreshing snack.
Ingredients
Oil spray
1 x 3 second spray(s)
Reduced fat oil spread
125 g
Brown sugar
⅔ cup(s), (150g)
Egg(s)
1 medium
Plain wholemeal flour
½ cup(s), (80g)
Plain flour
1¾ cup(s), (260g)
Ground ginger
3 tsp
Extra light sour cream
250 ml, (1x250ml tub)
Egg white
1 medium
Vanilla bean paste
1 tsp
Canned pears in natural juice, drained
360 g, (6 halves)
Instructions
1
Preheat oven to 180°C. Lightly spray a 20cm x 30cm lamington tin with oil. Line the base and two long sides with baking paper. Using an electric beater, beat the canola spread and sugar in a large bowl until combined. Add the egg and beat well. Sift the combined flours and ginger into the butter mixture and stir until a dough forms.
2
Divide the dough into 3 equal portions. Wrap 1 portion in plastic wrap and place in the freezer to chill. Press the remaining 2 portions of dough over the base of the prepared tin. Place in the fridge for 15 minutes. Line the pastry with baking paper and fill with pastry weights or dried beans. Bake for 15 minutes or until light brown. Set aside to cool.
3
Meanwhile, combine the sour cream, egg white and vanilla in a medium bowl. Thinly slice the pears and add to the sour cream mixture. Spread the mixture evenly over the cooled pastry base. Grate the remaining dough over the top. Bake for 25 minutes or until golden brown. Set aside to cool in the pan. Cut into 20 slices.
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