Jim tries to brighten the spirits of his guests after revealing the secret ingredient in his main course, in the Cardiff leg of Come Dine With Me.
1. Peel the pears. Steam them until they are soft, then put them somewhere cool until they are absolutely cold – this may take some time, but if you don’t cool them thoroughly the jelly won’t stick.
2. Once the pears are cold, put the jelly into a microwave container and microwave it until it melts, then add cold water according to the manufacturer’s instructions – though it is sometimes better to make the jelly stronger than recommended as it will absorb some water from the fruit.
3. Arrange the fruit on individual plates, including the pears, and then spoon the jelly gently onto the fruit so that it forms a glaze. If you have some jelly left over, put cherries or grapes into ice-cube trays, pour in the remaining jelly and allow it to set. This makes some interesting jelly cubes to add to the fruit salad.
4. For the coffee cream: In a bowl, mix together cream, half a cup of whisky, one teaspoon of instant coffee and four teaspoons of sugar. Use a balloon whisk to beat the cream back to a thick consistency, and serve.
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