This easy build pears and sour cream in butternut snap biscuit cases recipe is a quick and easy dessert recipe ideal for entertaining.
Ingredients
12 butternut snap cookies
20g butter
2 tablespoons brown sugar
2 large pears, peeled, cored, diced
250ml sour cream
Method
Preheat oven to 180°C. Place a butternut snap cookie over the top of 12 shallow patty pan moulds and place into oven. Bake for 2-3 minutes or until cookies are softened. Gently press into moulds and cool
Meanwhile, heat butter in a frying pan over a medium heat. When butter has melted, add brown sugar and stir until dissolved. Add pear and cook for 5 minutes or until caramelised and softened. Cool mixture
Spoon sour cream into cookie cases. Top with pears and serve immediately