Stewed pear with winter berry coulis, fennel and ginger ice cream

servings 4
6 hours

Ingredients

Stewed pear

  • 4 pears, peeled
  • 200g of pear purée
  • 4 cinnamon sticks
  • 2 tbsp of rose syrup
  • 250g of frozen mixed berries
  • 50g of caster sugar
  • 10 sprigs of mint

Fennel and ginger ice cream

  • 2 tbsp of fennel seeds
  • 500ml of double cream
  • 50g of caster sugar
  • 3 egg yolks
  • 1 tbsp of candied stem ginger, chopped

Method

1
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
  • 2 tbsp of fennel seeds
  • 500ml of double cream
  • 50g of caster sugar
2
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
  • 1 tbsp of candied stem ginger
  • 3 egg yolks
3
Sprinkle half the chopped candied ginger on top of the frozen ice cream. Reserve the rest as garnish
  • 1 tbsp of candied stem ginger
4
For the stewed pears, put the peeled pears, pear purée, rose syrup and cinnamon in a pan and bring to a simmer
  • 200g of pear purée
  • 4 cinnamon sticks
  • 2 tbsp of rose syrup
  • 4 pears
5
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
6
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
7
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
  • 10 sprigs of mint