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The Caterer

Pear caramel, dried, glazed and sorbet of pear, vanilla and raspberry by Michael Deane

11 September 2006
Pear caramel, dried, glazed and sorbet of pear, vanilla and raspberry by Michael Deane

INGREDIENTS

(serves four)

2 eggs
60g caster sugar
200ml cream
80ml pear purée (about 2 pears)
5 pears
Poire William, to taste
200ml stock syrup
1 lime
80ml liquid caramel
Icing sugar
Raspberry for garnish

METHOD

Cream egg and sugar in a bowl. Add boiled cream and strain. Add purée and Poire William. Place in moulds, stand in a bain-marie and cook in a low oven for about 30 minutes. Chill.

Peel the pears and poach in stock syrup. Take two pears, some of the syrup and lime juice to taste, blend and churn in an ice-cream to make sorbet. Slice one of the remaining pears lengthwise and as finely as possible, place on a tray and dry in a low oven till crisp.

Slice the remaining pears in rounds, dust with icing sugar and glaze. Spoon the caramel in the centre of the plate. Decorate with pears, sorbet, dried slices of pears and the pear custard.

Michael Deane

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