Poached Pear
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Poached Pears
4 Conference Pears
110g caster sugar
1/2 cinnamon stick
Bay leaf
2 pepper corns
3 cloves
5 juniper berries100g blackcurrants (can be frozen)
200mls red wine
Peel Pears, place in a saucepan with all other ingredients. Make sure the pears are completely submersed and weighed down with a plate while cooking, if more liquid is required, a little water may be added. Gently simmer for approximately 30 minutes until pears are cooked and remove from heat. Reduce liquid and pass through a fine sieve. Place into a saucepan and reduce by 2/3rds or until liquor has become like syrup.
White Chocolate Parfait
80g white chocolate melted
70g sugar
50ml water
400mls double cream semi whipped
1 egg white whipped
5 egg yolks
Add sugar to water, warm and dissolve, Place egg yolks in a bowl over bain marie, add to this the warm sugar and water. Whisk until a thick foam is achieved. Add the melted chocolate, fold in cream and lastly whisked egg white. Spoon into hollow cylinder moulds, allow to freeze over night.
When serving cut the bottom of the pear flat and scoop out core, drizzle some syrup over the pear. Tuned out parfait with a hot knife. If the parfait is firm from the freezer remove 10 minutes before serving.
Happy Christmas cooking
Paul Webbe
The Wild Mushroom Restaurant
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