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


First published in 2015
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Stewed pear

Fennel and ginger ice cream

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
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