- 4 pears
- 100g castor sugar
- 350ml apple cider
- 2 red eating apples
- 1 tablespoon honey
- 3 sheets gelatine
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- pinch mixed spice
Peel, core and chop the pears into 2cm chunks.
Heat the sugar in a pan over high heat until it caramelizes. Add 150ml of the cider and cook to a syrup.
Add the cinnamon, vanilla, spice and pears and cook until soft and sticky.
Core and chop the apple and place in a pan with the remaining cider and honey. Simmer until soft, blend and pass through a sieve.
Soak the gelatine in cold water for 5 minutes then add to the hot apple liquid.
Place in a tray lined with cling and chill.
- 250g mascarpone
- 200ml double cream
- 75ml Advocaat
- 1 tablespoon icing sugar
To assemble –
Spoon the pears into the bottom of 4 glasses.
Cube the jelly and place on top.
Pipe on the custard.
Top with whipped cream and gaudy gold balls! Madeleines on the side.
- 150g castor sugar
- 20g brown sugar
- 180g “00” flour
- 5g baking powder
- 1 teaspoon ground ginger
- 1 round preserved ginger finely minced
- 180g butter
- 30g honey
- 4 eggs
Set oven to 180oc.
Whisk the sugars, flour, baking powder and ginger in a bowl.
Melt the butter and cool slightly.
Fold the honey and eggs into the flour mixture.
Then add the butter to mix.
Spoon into buttered and floured madeleine moulds.
Bake for 10 minutes.
Cool in tray. Serve.