This is a family favourite - easy to make and bombproof. It is from a very old Ena Baxter‘s Scottish Cookbook that belonged to my mother- in- law.
Mash the pears lightly with a fork and place in four individual glass bowls.
Mix together the sugar, lemon juice, rind and Crabbies Ginger Wine until the sugar has dissolved.
Add the double cream and whip lightly.
Pile the cream on top of the pears and serve chilled, with a finger shortbread biscuit. (preferably Deans)
Can be made hours before and does not mind waiting.
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