A savoury dessert for those without an oversweet tooth.
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.
To serve, slice and fan the pears on to a plate. Decorate with the tarragon cream and pastry crescents.
© 1988 Keith Floyd estate. All rights reserved.