Snuggly pears for 6 (Total spent per unit 49p)
- 6 small pears peeled (60p)
- 1 precooked beetroot
- Sour cherry jam
- 1 Just rol short crust sheet (£1.00)
- 2 table spoons caster sugar
- 20g butter
- Plain or vanilla yogurt to serve (I used Alpro yogurt 75p)
- Cupcakes or muffins baking tray
Heat the oven at 200C.
Peel the pears without cutting off the tails. Cook them in 500ml water with the beetroot and 2 tablespoons of sugar. The beetroot is just to add colour. Leaving the beetroot in the pan with the pears, allow to cook for 30 minutes, then drain and set aside.
Flatten the pastry sheet and cut in 6 equal squares.
Now, measure up 1 teaspoon of sour cherry jam and place it on the bottom of each muffin case, then place the cooked pear in the middle of each case which should be topped with the pastry and jam.
Once all the pears are in place, melt about 10g of butter and using a baking brush, paint every pear with on single layer of butter then bring together all the corner of the pastry to wrap the pear snuggly.
Now paint the external side of the pastry with butter and dust with sugar before placing the tray in the oven to bake for 30 minutes 200C.
Allow to cool down before serving with the yogurt.
If you are taking some to work, pack the pear dessert and the yogurt separately.