A twist on a childhood favourite.


  • 500g caster sugar
  • 2 l water
  • 4 pears
  • Pedro Ximénez sherry or your preferred sweet sherry
  • powdered gelatine
  • jamaican gingerbread
  • 50 g flaked almonds
  • 1 egg white
  • 4 tblsp icing sugar
  • 300 g mascarpone cream
  • 3 egg yolks
  • 75 g caster sugar
  • 200 ml cream


  • Place the sugar in a stainless steel saucepan on a gentle heat. Cook until the sugar has completely dissolved and has caramelised to a rich brown colour.
  • Carefully add the water – it may splatter. Cook until all the caramel has dissolved.
  • Add the peeled pears and place a plate on top to keep them submerged in the caramel stock. Cook for 20-30 minutes on a gentle heat until the pears are tender.
  • Allow the stock to cool completely. Add the gelatine to the warm liquid according to the packet instructions.
  • Pour into glasses and, when cool, place in the fridge until set or overnight if possible.
  • For the Almonds: Toss the almonds in the egg white until just coated then add the sugar and mix well. Pour on to a tray lined with non stick mat and bake at 180C for 8-10 minutes or until golden brown. Allow to cool before serving.
  • For the Mascarpone Cream:
  • Whisk the egg yolk and sugar until pale and has doubled in size. Add the mascarpone and mix for 1 minute. Whisk cream to stiff peaks then gently incorporate the egg mixture.

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