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Ingredients
- For the sauce
-
- 550ml/1 pint
goats’ milk - 200g/7oz
caster sugar - 4 tbsp
golden syrup - 1
cinnamon stick - 1 tsp
baking powder
- 550ml/1 pint
- For the pears
-
- 50ml/2fl oz water
- 25g/1oz
butter - 25g/1oz
caster sugar - 4 Comice
pears, peeled and finely chopped
- To serve
-
- 300ml/10fl oz
whipping cream, whipped - 2 tbsp
cocoa powder mint leaves
- 300ml/10fl oz
Preparation method
-
First make the sauce by putting the milk, half the sugar and the golden syrup in a pan. Bring to the boil.
-
Crumble the cinnamon stick into the milk and add the baking powder. Take the pan off the heat and stir well as the mix will rise quickly.
-
Continue to whisk the mixture until it stops rising and place back on the heat and bring back to the boil, whisking all the time.
-
Turn down the heat and cook for about 30 minutes on a gentle simmer, stirring all the time to prevent the mixture from burning.
-
Pass the mixture through a sieve and allow to cool.
-
For the pears, place the water, butter and sugar in a pan with a lid. Bring to the boil, then add the pears and stew for 10-15 minutes, until soft.
-
In four glasses, layer the pears, whipped cream and sauce in three layers. Top with cocoa powder and garnish with mint. Serve.
Required techniques
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James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
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