- 250g packet ginger nut biscuits
- 125g unsalted butter, melted
- 175g caster sugar
- 3 firm pears (such as beurre bosc)
- 450ml thickened cream
- 1 tablespoon Poire William* (optional)
- 1 tablespoon icing sugar, sifted
- 3 tablespoons (1/4 cup) prepared good-quality caramel sauce, to serve
- 6 almonds (skin on), thinly sliced
Crush the biscuits in a food processor and mix with melted butter. Use biscuit mixture to line the base and sides of a 25cm x 11cm rectangular, loose-bottomed tart pan, pressing in firmly. Cover and refrigerate for 30 minutes.
Place the sugar in a saucepan, add 2 cups (500ml) water and stir over low heat to dissolve sugar. Peel pears and add to pan, topping up with enough water to cover.
Bring to the boil, reduce heat to low, cover and poach for 10 minutes or until fruit is cooked (this will depend on the ripeness of the pears). Allow to cool in the syrup.
When ready to serve, remove pears (the poaching liquid can be frozen and used for poaching fruit). Drain pears well, patting dry with paper towel, and slice thinly, discarding cores.
Lay slices over the biscuit base.
Beat together the cream, Poire William and icing sugar, spread over the pears and drizzle with caramel sauce. Garnish with sliced almonds.