Ingredients:
4oz short crust pastry
4 hard pears
½ pint of Lindisfarne Mede
A few green glace cherries
1 lemon Jello
4 oz double cream
Preparation:
Bake pastry base in a blind 9” baking tin
Peel and halve pears and cook in Lindisfarne Mede until tender
Drain and arrange in pastry case using the cherries for decoration
Add remainder of mede to water, making one pint. Use to prepare the Jello.
Allow to cool and then pour over fruit and leave to set in fridge
Decorate with whipped cream using an icing bag and a half-inch start nozzle