Stewed pear with winter berry coulis, fennel and ginger ice cream
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.
Ingredients
Stewed pear
- 4 pears , peeled
- 200g of pear purée
- 4 cinnamon sticks
- 2 tbsp of rose syrup
- 250g of frozen mixed berries
- 50g of caster sugar
- 10 sprigs of mint
Fennel and ginger ice cream
- 2 tbsp of fennel seeds
- 500ml of double cream
- 50g of caster sugar
- 3 egg yolks
- 1 tbsp of candied stem ginger , chopped
Equipment
- Fine sieve
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 tbsp of fennel seeds
- 500ml of double cream
- 50g of caster sugar
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
- 1 tbsp of candied stem ginger
- 3 egg yolks
3
Sprinkle half the chopped candied ginger on top of the frozen ice cream. Reserve the rest as garnish
- 1 tbsp of candied stem ginger
4
For the stewed pears, put the peeled pears, pear purée, rose syrup and cinnamon in a pan and bring to a simmer
- 200g of pear purée
- 4 cinnamon sticks
- 2 tbsp of rose syrup
- 4 pears
5
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
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
- 10 sprigs of mint
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Stewed pear with winter berry coulis, fennel and ginger ice cream
