Ribena poached pears with lemon syllabub brandy snaps Pears Ribena Lemon Orange Cinnamon stick Chilli

red fresh
Method 1. Peel and core the pears. Place into a pan just wide enough to accommodate them and cover with the rest of the ingredients. Ensure that the pears are fully covered. Use a little water if necessary. 2. Bring to the boil and cover with a cartouche, turning the temperature down to a gentle simmer. 3. Simmer until the pears are just cooked. Ideally leave the pears in the cooking liquor overnight so they fully pick up the colour. 4. Remove the pears from the cooking liquor and put to one side, meanwhile strain the cooking liquor into a clean pan reduce to a syrup.

4 500ml 1 1 1

8 1lt 1 1 1

Brandy Snaps Butter Sugar Golden syrup Lemon juice Flour Ground ginger Butter
Method 1. 2. 3. 4. 5. 6. 7. elt the butter in a bowl, remove from the teat then add the sugar, golden syrup and lemon juice Sift together the flour and ground ginger Slowly and thoroughly mix into the melted ingredients Allow to rest for 15 minutes Take equal sized portions with a dessertspoon and place on a well-buttered baking tray approximately 6-7 cm apart from each other Press each piece slightly flat then bake in a moderately hot oven185C until golden brown. About 10 minutes. Allow the snaps to rest on the tray for a few seconds then remove with a palette knife one by one and either press over an up turned dariole mould to create a basket shape or trim and roll round a narrow rolling pin to create a tube. Remove to a wire rack to cool and set completely.

60g 60g 60g 1tsp 70g tsp

125g 125g 125g 1 tsp 125g tsp

8.

Lemon Syllabub Double cream Lemon zest and juice Mascarpone Lemon curd Icing sugar Sprigs mint
Method 1. 2. 3. 4. Whip the double cream until it forms soft peaks Beat the lemon zest and juice, mascarpone, lemon curd and icing sugar together until smooth. Fold the whipped cream into the mixture until thoroughly combined. Spoon into the pre prepared brandy snap cases.

125ml 1 3tbsp 3tbsp 2tbsp 4

250ml 2 6tbsp 6tbsp 4tbsp 8

To Assemble the dessert.

1. Slice the bottom half of each pear so that if fans out like a skirt and place onto the plate. 2. Place the brandy snap onto the plate in your chosen location and fill to the top with the lemon syllabub. 3. Top with a sprig of mint. 4. Nappa the pear with the reduced cooking liquor.