- Serves: 4-6
- Cook Time: 3 hours 15 minutes
- Prep Time: 20 minutes plus 8 hrs freezing
- Effort: medium
For the crisp dried pears
- 225 g caster sugar
- 110 ml water
- 6 ripe pears
For the pear and Amarula parfait
- 4 tbsp Amarula cream liqueur
- 110 ml stem ginger syrup, (from the jar of stem ginger)
- 300 ml double cream
- 1 egg white
- 50 g preserved stem ginger, grated
1. Preheat the oven to 140C/gas 1
2. To make the crisp dried pears: place the sugar and water in a heavy-based pan and heat gently until the sugar has dissolved completely.
3. Increase the heat and simmer for 3-4 minutes.
4. Use a mandolin or very sharp knife to cut 2 pears, lengthways, keeping the core and stalk intact.
5. Lay the sliced pears in the syrup and set aside to cool.
6. Remove the sliced pears from the syrup, (reserve the syrup for the parfait) place on non-stick baking paper and put into the oven for 2-3 hours until crisp
7. Peel off the non-stick paper. The pears can be stored in an airtight container for up to 2 days before use.
8. To make the parfait: peel and core the remaining 4 pears and roughly chop the flesh
9. Place half the reserved poaching syrup from the poached pears into a pan.
10. Add the chopped pears, Amarula and ginger and heat to simmering.
11. Place the pear mixture in a food processor and purée.
12. Pour into a large bowl and set aside.
13. Whisk half the double cream until thick and fold into the pear purée.
14. Whisk the egg white until stiff and gently fold into the purée.
15. Spoon the mixture into dariole moulds and freeze for at least 8 hours.
16. To make the butterscotch sauce: boil the remaining poaching syrup from the poached pears to a caramel colour. Remove from the heat and stir in the remaining cream.
17. To serve: unmould the parfaits on to plates, pour over the warm butterscotch sauce and decorate with the crisp dried pears.
Rate This Recipe