Poached pears with ginger ice cream, ginger snap basket and goats’ milk sauce

Ingredients

For the baskets
  • 110g/4oz caster sugar
  • ½ tsp ground ginger
  • 60g/2½oz unsalted butter, softened, plus extra for greasing
  • 50g/2oz plain flour
  • 50ml/2fl oz golden syrup
For the ice cream
  • 500ml/18fl oz double cream
  • 7 tbsp stem ginger syrup, from a jar
  • ½ tsp ground ginger
  • 4 tbsp honey
  • 110g/4oz stem ginger from a jar, finely chopped
For the sauce
  • 570ml/1 pint goats’ milk
  • 200g/7oz caster sugar
  • 60ml/2½fl oz golden syrup
  • 1 cinnamon stick
  • 1 tsp baking powder
For the pears
  • 2 Comice pears, peeled and cored
  • 1 vanilla pod, split, seeds scraped out
  • ½ tsp ground ginger
  • 1 lemon, juice and zest only
  • 200g/7oz caster sugar

Preparation method

  1. For the baskets, place the sugar, ground ginger and butter into a clean bowl and stir to combine.

  2. Add the flour and golden syrup and mix to a firm dough.

  3. On a clean surface, roll out the dough into a long sausage shape, about 3.5cm/1½in in diameter. Wrap tightly in cling film, making sure not to catch the cling film inside the roll. Place into the fridge to chill for at least two hours (preferably overnight).

  4. Remove the cling film from the roll and cut two 5mm/¼in thick slices. Arrange the slices on a lightly greased baking tray, spacing them well apart. Transfer to the oven and bake for about 8-10 minutes, or until the circles are well spread out and golden-brown.

  5. Remove from the oven and leave to cool for a few seconds to set slightly, then carefully remove and drape each over a small drinking glass or dariole mould and allow to cool.

  6. For the ice cream, place the cream into a clean bowl along with the ginger syrup, ground ginger and honey. Whisk until soft peaks are formed in the cream when the whisk is removed.

  7. Stir in the chopped stem ginger, then transfer to a freezer-safe container and place in the freezer for two hours, or until solid. Remove from the freezer ten minutes before serving to soften slightly.

  8. Preheat the oven to 180C/355F/Gas 4.

  9. For the sauce, place the goats’ milk, sugar and golden syrup into a large saucepan over a medium heat. Bring to the boil, then crumble the cinnamon stick into the mixture.

  10. Add the baking powder, then take the pan off the heat immediately and stir well. The mixture will rise quickly with the addition of the baking powder. Continue to stir the mixture until it stops rising and return to the heat and bring back to the boil, whisking constantly. Turn down the heat and simmer very gently for about 4-5 minutes, stirring all the time to prevent the mixture from burning. The sauce is ready when it’s golden-brown in colour and has thickened well.

  11. For the pears, place the pears into a small saucepan over a medium heat and cover with water. Add the vanilla pod, ground ginger, lemon juice, lemon zest and sugar and bring to the boil. Reduce the heat and simmer for 20-30 minutes, or until the pears are soft.

  12. To serve, place a basket onto a plate and add a large spoonful of the ice cream into the basket. Top with a poached pear and drizzle with a spoonful of the sauce.

James Martin recipes from Saturday Kitchen

Over 2 hours preparation time

1 to 2 hours cooking time

Serves 2