An inspiration storm hit when I opened a package that came in the mail for me last week. A friend, who knows a thing or two about treasures, sent me this tin of cutters that she uncovered at a thrift store! I gave them each a bath and decided to start out with a classic shortbread recipe. Since I was using the pear shape, I made a pear glaze to coat the shortbread. To cut the sweetness, I added shaved slices of the salty Italian sheep’s milk cheese and topped it off with a toasted walnut. Flavor boomerangs! I will make these again with other fruit, cheese and nut combos. Fun little pick up snacks made with a super pick-me-up gift.
Cookies: I use Ina Garten’s Recipe.
Pear Glaze: In a saucepan, stir together one cup of pear nectar (I like Looza or Knudsen brands, but if you have time, I suppose you could make your own) and 2 T brown sugar. Add 1 T unsalted butter and bring to a boil. Simmer on low heat until liquid reduces by half (about 10 min).
Walnuts (optional): Toast 8-10 min. in 350-degree oven.
5 thoughts on “pear shortbread with shaved pecorino”
Perfect blend of taste and texture.
hi there! I’ve just stumbled upon your blog and I love your photography and all that colour. the salty sweet combination is also one of my favourites!
These sound beautiful! I make a mean shortbread, but never thought of this slant.
Is that a copper baking sheet? Are they better than aluminum ones?
yes, it is! I tend to think copper is better with heat, but I haven’t noticed a huge difference with baking.