- Serves: 4
- Cook Time: 1 hour 30 minutes
- Prep Time: 15 minutes
- Effort: medium
- 4 small ripe pears
- 6 tbsp elderflower cordial
- 50 ml apple juice
- 1 tbsp clear honey
- 4 fresh figs
- nutmeg, freshly grated
For the almond custard:
- 115 g ground almonds
- 3 tsp rose water
- 5 egg yolks
- 600 ml double cream
- vanilla sugar, to taste
1. Preheat the oven to 170ºC/gas 3.
2. Place the pears in a lidded oven-proof dish. Mix together the elderflower cordial and apple juice and pour over the pears. Drizzle over the honey.
3. Cover the pears and bake for 1 hour. Add the figs to the pears, basting with the pear juices. Bake for a further 30 minutes.
4. Meanwhile, make the almond custard. Whisk together the ground almonds, rosewater and egg yolks in a mixing bowl.
5. Heat the cream in a saucepan to scalding point. Pour the hot cream over the almond mixture, whisking well.
6. Bring a large saucepan a third full of water to the boil and place the mixing bowl over the top. Keep the water at a simmer and whisk the almond mixture until it thickens into a custard, around 10-15 minutes.
7. Sweeten the custard to taste with vanilla sugar. Pour into 4 small coffee cups, cool and chill.
8. When the pears and figs are cooked, baste once more with the juices and transfer a pear each to 4 serving dishes. Cut a cross on each fig, place a fig next to each pear and spoon over juice.
9. Grate a little nutmeg over the custard cups and serve with the pears and figs.
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