A fantastic combination of pears and ginger flavoured cream.
Ingredients
- 4 pears
- 2 limes
- 55 g melted butter
- 55 g caster sugar
- for the crumble
- 110 g flour
- 55 g brown sugar
- 55 g butter
- for the puree
- 55 g caster sugar
- skins from 4 pears
- for the ginger cream
- 225 ml cream
- 2 pieces of stem ginger
Method
- Pre-heat the oven to 180ºC/Gas 4.
- Peel the pears (saving the skins for the purée) and remove the core at the base.
- Squeeze the lime juice over them and leave for 5 minutes.
- Brush each pear with some melted butter and coat them with the caster sugar.
- Place the pears on a tray and bake in the ove for 10 minutes.
- Baste with the juices and cook in the oven for a further 20 minutes until golden.
- Next make the purée.
- Put the reserved pear skins in a pot with the sugar.
- Cook gently until the sugar melts and the skins caramelize.
- Pass through a sieve and discard the skins.
- Add the cream and purée the mixture until thick.
- For the crumble, mix the flour and butter until it resembles breadcrumbs, then add in the sugar.
- Place on a lightly greased baking tray, and cook in the oven for 5 minutes, stir, then cook for another 5 minutes.
- Then remove and leave to cool.
- Make the ginger cream by whipping the cream until thick.
- Dice the stem ginger finely and fold into the cream.
- Place a warm pear on a plate, put some ginger cream on the side and sprinkle the crumble on top.
- Drizzle the pear with the purée.
