This delicious stewed pear recipe by Alfred Prasad packs a serious punch, both in terms of flavour and visual appeal. Make sure you leave plenty of time to allow the ice cream to freeze.
For the fennel and ginger ice cream, toast the fennel seeds in a dry frying pan. Bring the double cream, toasted fennel and sugar to a boil. Remove from the heat and leave aside for 10 minutes
Whisk the egg yolks until smooth, then add to the warm double cream, whisking constantly. Pass through a fine sieve, transfer to a freezer container and freeze overnight
Poach the pears for 20 minutes or until soft. Remove the pears from the liquid and add the frozen mixed berries and sugar
250g of frozen mixed berries
50g of caster sugar
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Bring back to a simmer and reduce the cooking liquid until slightly thickened. Cut the bottom off the pears to allow them to stand upright
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To plate, place a pear on the plate, spoon the berry coulis over the pear and serve warm with a scoop of fennel and ginger ice cream, a sprinkling of chopped candied ginger and a sprig of mint
Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).
