Method of Preparation

Cut pears in half (without removing stalk) and remove core with a melon bailer. Make syrup by bringing water, sugar, and vanilla bean to the boil and boiling 5 minutes. Poach pear halves in syrup. Allow to cool in syrup. If using tinned black currants and raspberries drain off syrup. Whip cream stiffly.

Method of Cookery

1. Remove cooled pear halves from syrup and place in serving dishes.
2. Mix raspberries and black currants and purée. Add the lemon juice. Place purée on the heat to thicken and reduce (about 5 minutes). Allow to cool.
3. Spoon purée over pear halves and garnish with whipped cream.