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Pear Compote with Almond Cream
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Pear Compote with Almond Cream
- Preparation time: 25 minutes
- Cooking time: 15 minutes
-
Total time:
40 minutes
Serves: 6
Ingredients
- 1 lemons
- 3 sprigs rosemary
- 5 black peppercorns
- 200g granulated sugar
- 200ml water
- 100ml dessert wine, such as Beaumes-de-Venise
- 6 ripe English pears, such as Comice
- 5 ratafia biscuits
- 227g carton clotted cream
Method
- Finely pare a few strips of zest from the lemon with a potato peeler. Place in a small saucepan with the rosemary, peppercorns, sugar and water. Set over a medium heat and stir occasionally until the sugar has dissolved. Simmer for 15 minutes or until it forms a sticky syrup.
- Meanwhile, pour the dessert wine and the juice of the lemon into a bowl. Peel, quarter and core the pears. Cut each quarter into three or four lengthways slices and mix into the dessert wine. Once the syrup is ready, strain into the pears and gently mix. Set aside to cool.
- To make the cream, finely crush the ratafias in a freezer bag with a rolling pin. Tip into a small bowl and mix in the clotted cream. The almond flavour will develop the longer you leave the mixture. Chill until needed then serve with the sliced pears,which should be chilled or at room temperature.
Comments
This recipe was first published in October 2004.
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