Liquorice Poached Pears with Sorbet Tuiles

Name: Liquorice Poached Pears with Sorbet Tuiles
Yield: Serves 6
Ingredients: 20 g trimoline (or liquid glucose); 300 ml water; 150 g caster sugar; 20 g trimoline (or liquid glucose); caramel cream; shredded basil (optional); 6 polenta tuiles; pear sorbet; ½ lemon; 6 Williams pears; 60 g liquorice candy (e.g. Panda), finely diced; 40 ml crème de cassis; 3–3½ tsp liquorice essence, to taste; 60 g liquorice candy (e.g. Panda), finely diced; 1 litre hot water; 3 liquorice sticks; 600 g caster sugar; 1 kg ripe pears; juice of 1½ lemons; 25 ml double cream; 60 g unsalted butter; ¼ tsp pectin; 75 g caster sugar; 70 g instant polenta; 25 g liquid glucose

Preparation info

Serves
6

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

600 g caster sugar
1 litre hot water
3

Dessert
Cookies

Method

For the poaching syrup, put 100 g of the sugar into a saucepan (large enough to take the pears). Place over a high heat to melt and caramelise the sugar. Don’t move the pan until the syrup has taken on a dark caramel colour, but don’t let it burn. Protecting your hand with an oven glove, take the p