BLACKBERRY AND GIN­GER PIE

Diabetic Living - - Comfort Food -

PREPARATION TIME: 15 MINS

(+ 1 HOUR COOLING) COOK­ING TIME: 55 MINS SERVES 8 (AS AN OCCASIONAL DESSERT)

500g pkt frozen black­ber­ries

60g (1/4 cup) caster sugar or

gran­u­lated sugar sub­sti­tute 3 large ripe pears, peeled,

cored and chopped

3cm piece gin­ger, finely grated

1/4 tsp ground gin­ger

1 Tbsp corn­flour

1 tsp vanilla ex­tract

60g egg, lightly whisked

1 sheet Pam­pas Light Shortcrust

Pas­try 25% Re­duced Fat, thawed 1 tsp caster sugar

Ic­ing sugar (op­tional), to serve

1 Heat black­ber­ries, sugar, pears, fresh and ground gin­ger in a medium saucepan over medium, stir­ring un­til berries de­frost. In­crease heat to high and bring to the boil. Re­duce heat to medium and sim­mer, cov­ered, for 10 min­utes. Un­cover and sim­mer for a fur­ther 10 min­utes. Mix corn­flour with a lit­tle wa­ter and stir into berry mix­ture, un­til thick­ened. Stir in vanilla. Trans­fer to a 750ml (3-cup) oven­proof dish. Set aside for at least 1 hour to cool. 2 Pre­heat oven to 190°C (fan­forced). Brush edge of dish with a lit­tle egg. Place pas­try over the fruit, press­ing down on edge of the plate to seal. Us­ing a small, sharp knife, trim ex­cess pas­try and make a small hole in the cen­tre to help steam es­cape while cook­ing. Brush pas­try with egg and sprin­kle with sugar. Bake for 20-25 min­utes or un­til golden brown. Dust with ic­ing sugar, if you like. Serve.

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