Pears Poached in Red Wine and Cassis with Crème Anglaise

Method

Step one

Peel the pears, leaving the stalks in place.

Step two

Core the bottom of the pear to remove some of the base and core.

Step three

Place the wine, crème de cassis, sugar, lemon and cinnamon stick in a deep pan and bring to a simmer.

Step four

Place the pears in the stock and allow to simmer gently for approximately 45 minutes, until you can run a knife easily into the pear. The pears must be covered with the stock and placing a small plate on top will help keep them submerged.

Step five

Once cooked, carefully remove the pears from the stock and place to one side.

Step six

Reduce some of the stock in a separate pan, then cool and place into a small dish and refrigerate (this will be for the garnish) and allow the remainder of the stock to cool.

Step seven

Once the remainder of the stock has cooled, place the pears back in this stock and store in the fridge until required.

Step eight

For the crème anglaise, simply combine the Ambrosia Low Fat RTU Custard with the single cream, milk and vanilla seeds.

To serve

Step one

Remove a pear from the stock and allow it to drain slightly.

Step two

Place a spoonful of the reduced stock into the centre of a plate, surround this with some crème anglaise, then pipe a circle of the reduced stock around the crème anglaise and ‘feather’ with a cocktail stick.

Step three

Finally, place the pear in the centre and serve.

Tips