Money Saving Meals

Emma Sandall's Figgy-flavoured Pear and Walnut Slice

Wednesday, 17 March 2010

We always have something in the cake tin for a little sweet treat to follow dinner. One of my favourite combinations (and I am not alone in this!) is fig and walnut. Another favourite is pear and walnut. I thought that a slice that combined these loves, plus the surprise on the palate of a bite of chocolate would be quite delicious...

"...a slice that combined these loves, plus the surprise on the palate of a bite of chocolate would be quite delicious..."

This recipe makes 12 satisfying pieces - enough for a week for the two of us, and much cheaper and somewhat healthier than buying treats - we know exactly what's in ours. It's also great to have something to offer the Ludwig team with a cup of tea when we have our brainstorming meetings at home planning our dance and choreography projects. I have just choreographed a lyrical contemporary piece for ‘So You think You Can Dance Australia' which was great fun and very exciting. Matt and Jessie performed it on March 17th.

Figgy-flavoured pear and walnut slice

Makes 12 pieces
Preparation time: 15 minutes
Cooking time: 20-25 minutes

125g butter
1¼ cups brown sugar
2 eggs
1½ cups plain wholemeal flour
1 cup chopped dried figs
½ cup chopped walnuts
½ cup dark chocolate pieces (like Choc Bits)
2 pears, sliced

Preheat your oven to 160ºC. Grease a 3cm deep 16 x 26cm non-stick slice tin.

Chop the butter and put it into a food processer with the sugar and the eggs. Blend this together until well combined, creamy and smooth.

In a separate bowl mix together the flour, figs, walnuts and chocolate pieces. Pour in the butter mixture and stir together to combine.

Halve and core the pears and then slice lengthways to make pretty shaped pieces. Arrange half of the pear pieces over the bottom of the well greased slice tin. Spoon the batter mixture over this and smooth to spread evenly. Arrange the remainder of the pear pieces over the top of this in a pretty formation.

Place in the middle of the oven and cook for 20 minutes or until done to your preferred consistency. I always prefer a little under-done so that there is some moisture and chewiness in the texture.

Emma Sandall is a dancer/choreographer. She and her partner Cass Mortimer Eipper have just set up a dynamic new dance company, Ludwig, with Timothy O'Donnell and Joseph Simons to create innovative works for theatre, advertising and corporate events.