Stewed pear with winter berry coulis, fennel and ginger ice cream

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This delicious stewed pear recipe by Alfred Prasad 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.

First published in 2015




Stewed pear

Fennel and ginger ice cream


  • Fine sieve


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 tbsp of fennel seeds
  • 500ml of double cream
  • 50g of caster sugar
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
Sprinkle half the chopped candied ginger on top of the frozen ice cream. Reserve the rest as garnish
For the stewed pears, put the peeled pears, pear purée, rose syrup and cinnamon in a pan and bring to a simmer
Poach the pears for 20 minutes or until soft. Remove the pears from the liquid and add the frozen mixed berries and sugar
  • 250g of frozen mixed berries
  • 50g of caster sugar
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
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
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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