Pear and vanilla jelly

  • Petit four
  • medium
  • 8
  • 2 hours
Not yet rated

These sweet pear jellies from Michael Wignall would be the perfect way to round off a dinner party, with a hint of boozy pear liqueur to balance out the overall sweetness. These would also make a wonderful edible gift as an alternative to chocolates or truffles.

First published in 2015





  • 500ml of pear juice
  • 1/2 vanilla pod
  • 450g of caster sugar
  • 12g of yellow pectin
  • 110ml of glucose
  • 9g of tartaric acid
  • 30ml of Xanté pear liqueur

To plate

  • 100g of caster sugar


  • Fine sieve
  • Sugar thermometer
  • 25cm x 18cm x 2 cm terrine mould


For the jelly, line a 25cm x 18cm x 2 cm terrine mould with a double layer of cling film
In a large heavy based pan bring the pear juice and vanilla to 85°C
Add 50g of the sugar and pectin. Stir with a whisk. Add the remaining sugar in four batches along with the pectin
  • 450g of caster sugar
Add the glucose and heat to 180°C. Add the acid and Xante pear liqueur
  • 110ml of glucose
  • 9g of tartaric acid
  • 12g of yellow pectin
  • 30ml of Xanté pear liqueur
Pass through a fine sieve into the terrine mould. Allow to set for 10 minutes then transfer to the fridge to finish setting
Remove from the terrine and cut into manageable pieces. Wrap in cling film and refrigerate until serving
To serve, using a hot knife, cut the jelly into small rectangles - around 3cm x 1.5cm x 1.5cm
Dust with caster sugar and serve
  • 100g of caster sugar
First published in 2015

Michael Wignall could have been a professional BMX biker. It was a fortunate day for foodies everywhere when he decided instead to work under legendary Northern chef Paul Heathcote.

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