rosemary lavender shortbreadHeat over to 325 degrees.

One box of frozen puff pastry, ½ pie crust thawed

¼ cup rosemary-infused olive oil

¼ cup honey

¼ cup sugar

1 teaspoon bee pollen (optional)

1 sliced pear

1 sliced apple

Pinch of rosemary infused salt (or any salt)

Sprinkle of cinnamon

On an ungreased baking sheet lined with foil, roll out the circle of dough, cutting off about an inch of extra dough from around the entire crust (doesn’t have to be in one piece or perfect). Take the extra clippings and press them around the rolled-out crust and pinch the edges/layers of dough together all the way around, pinching the ends to create a “crust.”

In a sauté pan, add olive oil, sliced apple and pears, honey, bee pollen, cinnamon and salt. Combine together and sauté until the fruit is soft, mix in half the sugar and bring to a low roiling boil. Turn off, let cool slightly then spread over crust. Sprinkle with remaining sugar and place into an over for 35-45 minutes. Keep watch, foil edges of pastry if they start to over brown in the oven. Cool on a wire rack and serve with whipped cream or ice cream.

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