Ingredients (for two people):
- 250g flour
- 60g Alsan
- 1 pack vanilla sugar
- 1 pack baking soda
- 150ml almond drink or soy drtink
- pinch of salt
- 2 tablespoons soy cream
- 1 tablespoon water
- 1,5kg pears (peeled and seeded 1kg)
- 125g preserving sugar
- 1/8 l fresh orange juice
- 500g raspberries (fresh or frozen)
- 250g preserving sugar
Peel, halve and core pears. Cut fruit into small pieces, place in a large saucepan and sprinkle with preserving sugar. Let stand covered for 1-2 hours, so the pears can drag juice. Add the freshly squeezed orange juice and cloves and bring everything together to boil on the stove. Cook the fruit puree for about 10 minutes, stirring constantly. Remove the pot from the stove and fill the pear jelly in jars while still hot.
The jars look pretty nice when they are filled with two different kinds of jelly. Simply fill the jars only three-quarters full with freshly cooked hot pear jelly and let it cool slightly (at least 40 minutes) without a lid. Mix raspberries and jam sugar in a saucepan and simmer over medium heat while stirring for about 10 minutes until the berries are soft and the preserving sugar is dissolved. Pour the fruit jam gently on the pear jelly into jars while still hot. Close glasses immediately airtight and let cool slowly at room temperature.
Knead a dough from flour, baking powder, a pinch of salt, Alsan and the vegan drink. Roll the dough on a floured surface about 2cm thick and cut out round scones, using a glass (ca. 6cm diameter). Place the scones on a baking tray with a little distance from each other.Mix 2 tablespons of soy cream with 1 tablespoon water and brush the surface of the scones. Bake until golden brown about 15-25 minutes at 180 °C in a preheated oven. Serve warm or cool with the pear jelly.
A recipe from Sophie Mathisz & Miriam Spann