A seasonal version for Burns Night from Flora Sheldon.
Ingredients
- 4 whole pears
- 100 ml whisky
- 100 g runny honey
- 3-4 strips orange zest
- 2 tsp vanilla bean paste
- For the crème legere
- 4 egg yolks
- 100 g caster sugar
- 20 g cornflour
- 250 ml whole milk
- 1 tsp vanilla bean paste
- 250 ml double cream
- To finish:
- 200 g granola I like a simple oat and honey
- 8 orange shortbread biscuits
- 200 g granola I like a simple oat and honey
- 8 orange shortbread biscuits
Servings:
Instructions
- Peel, halve and core the pears and place in a deep saucepan with a lid. Add the rest of the poaching ingredients with 250ml water, cover and bring to the boil, then simmer for 15-20 minutes until soft (test the centres with a knife).
- Remove with a slotted spoon and set aside to cool. With the lid off, turn the heat up under the poaching liquid to reduce by at least half, or until it thickens a little. Discard the zest. Leave to cool.
- Whisk the egg yolks, sugar and cornflour together until smooth. In a pan, bring the milk to the boil with the vanilla. Pour this over the egg mixture, whisking until smooth.
- Pour back into the pan over a low heat. Whisk gently, constantly, until it thickens, for three to five minutes.
- Pour into a plastic tub and refrigerate for at least two hours until set, then whip the double cream until it holds soft peaks. Loosen the set custard with a spoon then add the cream and whisk together until smooth.
- To assemble, cut the cooled pears into long slices (roughly eighths). Divide the slices of one pear between your glasses or bowl. Spoon some of the whisky syrup on top. Sprinkle with a quarter of the granola and a few crushed biscuits.
- Divide a quarter of the crème legere between the glasses. Repeat three more times, leaving a little granola and shortbread to sprinkle on at the end. Chill until ready to serve.
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