1 cup (250ml) icing sugar
3 cups (750ml) flour
2 tbsp (30ml) lemon juice
500g (2 tubs) cream cheese
1 cup (250ml) castor sugar
4 tsp (20ml) ground ginger
1 x 290g tin NESTLÉ CREAM
Fresh mint leaves
Preheat the oven to 100˚C. Peel and slice 4 pears.
Make sugar syrup from equal parts water and sugar and add in a little lemon juice.
Boil the pears in the syrup until soft.
To make the crust, cream 500g butter with 1 cup (250ml) icing sugar.
Add 2 eggs, then fold in 3 cups (750ml) flour.
Allow to rest in the fridge for 30 minutes before lining a spring form tin with the crust.
Blend 2 tbsp (30ml) lemon juice, 500g (2 tubs) cream cheese (at room temperature) and 1 cup (250ml) castor sugar until light and smooth.
Add 2 eggs and 4 tsp (20ml) ground ginger, and process.
Add 1 x 290g tin NESTLÉ CREAM and a few drops of lemon juice to the cream cheese mixture.
Place the pears on the base of the crust, pour the filling over and bake for 1 hour.
Leave to cool overnight in the fridge.
Serve decorated with cumquat compote*, icing sugar and fresh mint leaves.