2 x confrence pears, peeled, cored and sliced
1 tbsp heaped crystalized stem ginger, chopped, reserving some for garnish
1 tbsp caster sugar (superfine granulated)
4 tbsp water
300 ml double cream, (heavy cream) whipped
1 tbsp heaped crystalized stem ginger, chopped, reserving some for garnish
1 tbsp caster sugar (superfine granulated)
4 tbsp water
300 ml double cream, (heavy cream) whipped
method
1. Place the pears, chopped crystalized stem ginger, sugar and water in a saucepan.
2. Heat over a low to moderate heat for 5 - 10 minutes, until the pears are soft.
3. Remove from the heat and puree in a blender. Allow to cool. Once cool, carefully fold the puree into the whipped cream.
4. Spoon into serving glasses, top with a little of the reserved chopped stem ginger. Chill and serve.
2. Heat over a low to moderate heat for 5 - 10 minutes, until the pears are soft.
3. Remove from the heat and puree in a blender. Allow to cool. Once cool, carefully fold the puree into the whipped cream.
4. Spoon into serving glasses, top with a little of the reserved chopped stem ginger. Chill and serve.
serving amount
serves: 4 - 6
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