*This recipe is gluten-free according to industry standards
Ingredients
- perry 500ml
- caster sugar 150g
- lemon 2 strips of zest
- star anise 1
- Red Williams pears 4, halved and cored
- double cream 250ml
- vanilla bean paste or extract 1 tsp
CANDIED WALNUTS
- caster sugar 50g
- walnut halves 50g
- salted butter 2 tbsp
Method
-
Step 1
Put the perry, sugar, lemon zest and star anise into a pan and heat to dissolve the sugar. Bring to a gentle simmer and add the pear halves. Simmer very gently for 30-40 minutes or until the pears are tender.
-
Step 2
To make the candied walnuts, put the sugar into a pan and heat gently to dissolve. Heat until light golden then stir in the walnuts and butter. Line a tray with baking paper and tip the nuts onto it, keeping them as spaced out as possible to avoid clumping. Cool completely, then roughly chop.
-
Step 3
Carefully remove the pears with a slotted spoon onto a plate, then turn up the heat and reduce the liquid until syrupy.
-
Step 4
Pour the cream into a bowl with the vanilla and whip to soft peaks.
-
Step 5
Add the pears back into the pan, spoon over the syrup and reheat for a minute. Spoon onto a plate with some of the chantilly cream, a sprinkling of candied walnuts and a drizzle of the syrup.
Nutritional Information
- Kcals 785
- Fat 48.5g
- Saturates 25.7g
- Carbs 72.9g
- Sugars 72.8g
- Fibre 4.7g
- Protein 3.7g
- Salt 0.2g
