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Easy
Published 2011
Peel the pear, quarter it and remove the cores. In a saucepan bring enough water to a boil to cover the pear and add a generous dash of ginger syrup. Keep close to boiling point and poach the pear for 20 minutes. Leave the pear to cool in cooking fluid and then slice. Very carefully cut the sponge fingers in half. Blend the Marsala with the coffee. Arrange four halved sponge fingers upright alo