Cinnamon, coriander seeds and pistachios make this mouthwatering dessert recipe an exotic delight
Serves 6
Takes 40 minutes to make, at least 4 hours to set, plus cooling and chilling
Per serving:
465kcals
20g fat (11.4 saturated)
3g protein
65.2g carbs
65.1g sugar
0.1g salt
1. Put the white wine, caster sugar, orange zest and juice, lemon juice, cinnamon sticks, cloves, coriander seeds and 350ml water into a large saucepan over a low heat. Stir until the sugar has dissolved, then increase the heat and bring to the boil. Simmer for 3 minutes or until the liquid is slightly syrupy.
2. Meanwhile, peel and core the pears using an apple corer. Add to the syrup. If they are not completely covered, add a little more water. Cut a large circle of baking paper and place it over the pears, then sit a saucepan lid (smaller than the pan) on top – this helps the pears stay submerged. Bring to the boil and simmer for 10-12 minutes or until the pears are tender. Remove from the heat and leave in the syrup until cold.
3. Remove the fruit from the syrup and cut into quarters or eighths. Divide the pears, apricots and chopped stem ginger between 6 x 200-225ml serving glasses or wine glasses.
4. Strain the poaching liquid into a measuring jug. (You need 600ml, so if you have too much, return to the saucepan, bring to the boil and simmer until reduced to 600ml. Add a little more wine if you don't have enough, and bring back to a simmer again.)
5. Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 minutes, until soft. Lift out of the water, add to the hot syrup and stir until dissolved. Carefully pour the syrup mixture over the fruit in the glasses. Leave until cold, then transfer to the fridge to set. You'll need to chill them for at least 4 hours, or preferably overnight.
6. Just before serving, make the vanilla cream. Put the double cream into a mixing bowl, then add the icing sugar and vanilla seeds. Whisk until thickened and just holding its shape. Put a couple of spoonfuls of vanilla cream on top of each jelly and decorate with toasted chopped pistachios. Serve immediately.
© delicious. magazine
The star match here is a sweet white dessert wine from Alsace, France. Dessert wines made here from Tokay Pinot Gris and Gewurztraminer have a wonderfully perfumed, exotic character.
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