Poached pear and raspberry

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • 350
    ml
    Riesling wine
  • 90
    ml
    sugar
  • 750
    g
    pears, peeled, halved, cored
  • 2
    cloves
  • 60
    ml
    medium-cream sherry
  • 500
    ml
    vanilla custard
  • 10
    ml
    gelatine
  • 20
    ml
    hot water
  • 5
    ml
    orange rind, grated
  • 170
    g
    sponge cake, square or rectangular
  • 80
    ml
    raspberry jam
  • 500
    ml
    raspberries, fresh or canned
  • DECORATION
  • 250
    ml
    cream, chilled
  • sugar
  • fresh mint leaves
  • extra berries
 

Method

 
1. Heat wine and sugar to dissolve sugar. Add pears and cloves and bring to boil. Reduce heat, cover and simmer until pears are just tender, turning occasionally. 2. Transfer pears to plate and cool. Boil poaching liquid until reduced to 80 ml syrup. Cool. Mix in sherry. Thinly slice pears and drain on absorbent paper. 3. Place gelatine in a large bowl and add the water. Leave to hydrate. Stand bowl in boiling water until the gelatine dissolves. Slowly stir the custard and orange rind into the dissolved gelatine and leave to cool, whisking occasionally. 4. Cut cake horizontally into 5 cm slices, then cut each slice into 4 squares. 5. Cover bottom of a glass bowl or dish with cake. Drizzle with a little of the pear syrup and then spread with jam. (Note: each layer added should show at the sides of the bowl.) Sprinkle with 125 ml raspberries. Cover with 150 ml custard. Top with single layer of sliced pears, brush with syrup, then spread with jam. Continue to layer, ending with decoratively placed pears. Chill for at least 4 hours. 6. DECORATION Whip cream with sugar to medium peaks. Decorate dessert with whipped cream and remaining berries and mint leaves. Serves 8
 

Read more on: fruit
 

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