Pears Roasted in Perry with Whisky Cream Recipe

This is my modern take on a very traditional dessert that, in one form or another, has been made since the Middle Ages.

Pears poached in sweetened liquid and served as a dessert. This makes a very interesting twist, is very historical and can be prepared the day before!

Pears Roasted in Perry with Whisky Cream

Serves: 6

Pears have been poached in various alcoholic drinks to be served as a dessert ever since the first Warden pears were introduced into Britain in the Middle Ages. Perry, being pear cider is an excellent poaching medium as it intensifies the flavour of the fruit and serving this dessert with whisky cream gives it a bit of a grown up edge.

Simple to make, yet very tasty, this is an excellent dessert for all occasions. Even better, it can be prepared the day before and warmed up to serve on the day.

Ingredients:

6 ripe pears, peeled
juice of 1 lemon
300ml (1 1/4 cups) perry (pear cider)
1 star anise
1 cinnamon stick
1 long strip of oren zest
2 tbsp honey
150ml (3/5 cup) double cream
1 tbsp whisky

Method:

Carefully core the pears from the base, taking care not to break the outside of the fruit (if possible, leave the stem end intact). Pour over the lemon juice and rub into the fruit (this prevents them from browning).

Sit the pears, upright in a baking dish. Combine the perry, honey, spices and lemon zest in a small pan and gradually bring to a boil. When hot, pour this mixture over the pears.

Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake or 30 minutes, basting the fruit with the pan juices occasionally, or until tender. If it looks like the liquid is drying too quickly add a little hot water to the pan.

For the whisky cream, whip the double cream until thick then work in the whisky a little at a time.

To serve, sit a pear in each of six warmed serving bowls. Spoon a little of the honey syrup over them and accompany with a generous spoonful of the whisky cream.

Serve immediately.