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Desserts

Stewed Pear with Winter Berry Coulis & Ginger Ice Cream

By Chef Alfred Prasad, 01 Jun, 2016 02:07 PM

    This delicious stewed pear recipe packs a serious punch, both in terms of flavour and visual appeal. Make sure you leave plenty of time to allow the ice cream to freeze.

    Ingredients

    -        2 tbsp of fennel seeds

    -        500ml of double cream

    -        50g of caster sugar

    -        1 tbsp of candied stem ginger

    -        3 egg yolks

    -        1 tbsp of candied stem ginger

    -        200g of pear purée

    -        4 cinnamon sticks

    -        2 tbsp of rose syrup

    -        4 pears

    -        250g of frozen mixed berries

    -        50g of caster sugar

    -        10 sprigs of mint

     

    Method

     

    1.     For the fennel and ginger ice cream, toast the fennel seeds in a dry frying pan. Bring the double cream, toasted fennel and sugar to a boil. Remove from the heat and leave aside for 10 minutes

    2.     Whisk the egg yolks until smooth, then add to the warm double cream, whisking constantly. Pass through a fine sieve, transfer to a freezer container and freeze overnight

    3.     Sprinkle half the chopped candied ginger on top of the frozen ice cream. Reserve the rest as garnish

    4.     For the stewed pears, put the peeled pears, pear purée, rose syrup and cinnamon in a pan and bring to a simmer

    5.     Poach the pears for 20 minutes or until soft. Remove the pears from the liquid and add the frozen mixed berries and sugar

    6.     Bring back to a simmer and reduce the cooking liquid until slightly thickened. Cut the bottom off the pears to allow them to stand upright

    7.     To plate, place a pear on the plate, spoon the berry coulis over the pear and serve warm with a scoop of fennel and ginger ice cream, a sprinkling of chopped candied ginger and a sprig of mint

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