(serves 2)
Ingredients
2 hard but ripe pears
60 ml sugar
125 ml water
250 ml dark red wine
Spices such as cloves, cinnamon sticks, and juniper berries
Method
Peel and remove the core of the pears.
Dissolve the sugar in the water and red wine.
Put the pears in a saucepan, cover with syrup and bring to the boil.
Lower the heat, cover 2 the pears with grease proof paper. Stew until done.
Reduce poaching liquid by half.
Serve with crème Anglaise.
Crème anglaise
Serves 4
Ingredients
2 egg yolks
40g (50ml) castor sugar
5 mL corn flour
250ml milk
2 mL vanilla essence
Method
1. Using a wooden spoon or balloon whisk, cream the egg yolks with the corn
flour and sugar until thick and light (ribbon stage). Set aside.
2. Heat milk in a double boiler until scalding (when surface just crinkles).
3. Add some of the scalded milk to egg mixture, while stirring continuously.
Return mixture to the saucepan and stir continuously over a gentle heat until
the mixture coats the back of a wooden spoon or melamine spoon. Remove
from heat and place in cold water to stop the cooking process.
4. Strain into a bowl and allow to cool.
5. Add vanilla essence and serve hot or cold.
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