Strawberries, mango, banana and many classic fruits are very common to use in dessert. Today I thought I would try something I haven't tried before, but which is a pretty good fruit. Change is nice, but it takes a little extra effort to try something different. Now I had extra pears and not apples in the fruit plate, so I admit that it was a bit forced and it may lead to new recipes or flavors being created, among other things.
Here I have used caramel sauce as in caramel phirni. You can make a gluten-free pie crust with chickpea flour or use a package of bixit biscuits as a crust. It turned out so good on its own that no seasoning is necessary for once :)
PEAR AND CARAMEL DESSERT:
1 package of Bixit biscuits
70 gr rapeseed oil
3 bulbs
caramel sauce
almonds or other nuts as desired
Procedure:
- Crush the biscuits and mix with rapeseed oil. Press the mixture into a greased 23 cm cake tin.
- Cover with pear slices and nuts.
- Bake at 200 degrees for 10-12 minutes.
