Poached Pear with Tarragon Cream

Name: Poached Pear with Tarragon Cream
Yield: Serves 4
Ingredients: 5 fl oz (150 ml) single cream; 4 puff pastry crescents to decorate; Salt and pepper; 10 fl oz (300 ml) stock syrup; 3 tablespoons tarragon vinegar; 2 large firm pears; 2 tablespoons caster sugar; 1 egg, lightly beaten

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

A savoury dessert for those without an oversweet tooth.

Ingredients

2 large firm pears
10 fl oz (300 ml) stock syrup
<

Dessert
Vegetarian

Method

Peel, core and halve the pears and poach lightly in the syrup for a few minutes. Add the colouring and leave to cool in the refrigerator.

To make the tarragon cream, place the egg in a small bowl over a pan of simmering water. Add the sugar and vinegar and continue to simmer until thick, stirring occasionally. Season to taste. Lightly whip the cream, and add to the vinegar mixture.