Paul Flynn, chef and owner of The Tannery Restaurant, Dungarvan, Co. Waterford is renowned for cooking modern Irish food. Paul’s dishes are known and loved ...
500g caster sugar
2 l water
Pedro Ximénez sherry or your preferred sweet sherry
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.