Poached Pears in red wine with yoghurt sorbet

Image courtesy of actden.com

*part of the sizzling staffordshire menu series*

Here we present another fruit dessert, with a rather enjoyable sweetness that is luxurious and enjoyment but ultimately quite healthy. Its quite warming in a winter sense, but is acceptable year round as a light dessert.

You will need (serves 4):

750ml bottle of red wine
4tbsp caster sugar
2 cinnamon sticks
4 cloves
2 slices of orange
1 stem ginger in syrup halved
4 ripe but firm pears

Pour the red wine and sugar into a saucepan with the orange slices, cinnamon stick, cloves and ginger. Slowly bring to a simmer stirring occasionally, and simmer gently for 20 minutes.

Peel the pears leaving on the stork and de core them pears using a teaspoon or a melon baller. Lower the pears into the wine, and place a piece of crumpled greaseproof paper with a small hole cut out of the centre on the top. This will help keep the pears submerged.

Poach the pears for about 20 minutes at a gentle simmer, and pierce with a cocktail stick or similar to test if soft all the way through.

Transfer the pears and liquor to a bowl and allow to cool. Cling film and refrigerate preferrably overnight, or until required.

Serve warm, either by reheating in a pan or even using a microwave, alongside a scoop of yoghurt sorbet.

Mulled Pear Frangipan

This adaptation of traditional frangipan incorporates the comforting flavours, and spices of late winter with mulled pears. This recipe is posted at the request of Tyler Sharp, and his love of frangipan. Service reccomendations include cinnamon & cognac creme anglaise, a light but very luxurious form of the traditional custard. From beginning to end, from preparation to finish this recipe is a fun, and incredibly sensory experience - nothing can warm the heart and appetite greater than the smell of frangipan - savour every moment, and mouthful :).

Mulled Pear Ingredients:

2 Conference pears

1 Vanilla Pod

1 tsp mixed spice

50ml brandy

50ml amaretto

150ml port

150ml good red table wine (pinot reccomended).

Frangipan Ingredients:

1 deep pre cooked flan case
300g of Butter
300g of Caster sugar
6 Eggs
60g of Self rasing flour
360g of Ground Almonds

(The day before)

Core the pears and cut into halves. Fan pear halves if necessary, and put into a bowl. Add liqours & spices. Open the vanilla pod using a sharp knife and scrape out the seeds into the bowl with the rest of the mix. Leave to soak for 24 hours.

Once soaked, place fanned pears into the pastry case at quarter points. Reduce liqours to an essence (approximately 4 tbsp), and allow to cool.

For the frangipane mix:
Cream the butter and sugar, and add eggs one by one whilst beating slowly. Fold the almonds and the flour into this mix. Add the reduced liqour from the pears, and fold in until uniform. Add the mix to the flan case (the pears should just peek out of the frangipane mix), & bake at 180 degrees centigrade until golden brown. To test if done, insert a sharp knife into the centre of the flan. If the knife comes out clean, you're done. Allow to cool somewhat, and serve warm to a very grateful recipient. :)