Blueberry Sambuca Squares
Blueberry Sambuca Squares
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Author:
Lynda
Ingredients
Crust
- 1½ cups all purpose flour
- 1½ cups Quick Oats
- 1 cup brown sugar
- ⅛ tsp salt
- 1 cup butter / margarine
Topping
- 1 package cream cheese (250gm)
- 4 black plums, sliced
- 1 jar Perth Pepper and Pestle Blueberry Sambuca Red Pepper Jelly
Instructions
- Preheat oven to 375ºF
- Combine all crust ingredients in a bowl.
- Work in butter with 2 knives or pastry blender until pastry is crumbly.
- Spread half the mixture in the bottom of a greased 13" springform pan and pat down.
- Bake 13 minutes and allow crust to cool.
- Gently whip the cream cheese til it is soft and gently spread over surface of the crust.
- Then top with plums or your favourite fruit variation and chill.
- Meanwhile, gently warm up the Blueberry Sambuca jelly in the microwave til just barely runny. Spread over chilled cream cheese and allow it to set up again.
TO SERVE
- Cut into attractive shapes, decorate with a beautiful edible flower such as a pansy or nasturtium.
Tags: Red Pepper Jelly - Blueberry Sambuca