Pear, Honey and Whisky Cranachan (4-6)

A seasonal version for Burns Night from Flora Sheldon.

Pear, Honey and Whisky Cranachan (4-6)
Print Recipe
Pear, Honey and Whisky Cranachan (4-6)
Print Recipe
  1. 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).
  2. 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.
  3. 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.
  4. Pour back into the pan over a low heat. Whisk gently, constantly, until it thickens, for three to five minutes.
  5. 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.
  6. 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.
  7. 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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