Easy
4
PortionsBy Graham Kerr
Published 1966
Recipe to produce 4 portions
U.S.A.
Imperial
Metric
Pears
Raspberries
Black currants
Lemon juice
Heavy cream
Syrup:
Water
Granulated sugar
Vanilla bean
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.
© 1966 Graham Kerr. All rights reserved.