(Linda Conning Gold'n Pear Orchard)
2 x 25cm
sheets sweet short pastry
2 large or 4 small Nashi peeled and finely chopped
400 grams feijoa flesh roughly chopped and drained (or other soft fruit in season)
- 2 Tbsp butter
- Sugar to taste
- ½ tsp cinnamon
Melt butter in pan and add fruit. Cook until juices reduced then add sugar and cook gently until caramelized. Add cinnamon and stir thoroughly.
Remove from heat and strain off any remaining liquid.
Place one pastry sheet in the base of a 25cm x 25 cm dish. Gently prick pastry with a fork.
Bake blind for 15 mins at 200 degrees C.
Spread drained fruit filling over pastry and place another pastry sheet on top. Cook for a further 15-20 minutes until lightly browned on top. Sprinkle with icing sugar to serve.
For a dessert, cook down any reserved liquid for a sauce and serve with ice cream.