Pear Dessert

shortcrust

500g flour
250g butter / soft
125g sugar
2 1/2 eggs

mix all well in a beater, roll and bake for a tartlet case.


english cream

8 egg yolks
125g sugar
1 vanilla pod
1 lt milk

bring milk and vanilla to boil
cream eggs and sugar together well

pour milk on to eggs
strain back into pot stirring 2 minutes, strain and reserve


bruleé cream

1 lt cream
8 egg yolks
125g sugar
1 punnet fresh raspberries

Bring the cream to boil
whilst bringing cream to the boil, whisk briskly the eggs and the sugar.

Quickl, pour the cream over the egg mixture, add half the raspberries and pour into a baking dish, place in a preheated 250c oven for 5  minutes, chill mix for one hour.

poaching pears in stock syrup

*[this stock can be used for several days and for poaching any fruits, the wine can be of your taste or can be excluded.]

1 lt water
500m late harvest chardonnay
50 ml poire william, [pear brandy]
125g sugar
1 lime

bring to the boil for 2  minutes and then down to a constant simmer, add pears cored and peeled for 10  minutes until soft; to be eaten with a spoon.

assembly:

1. stuff the pear with some of the brulee.
2. into the tartlet case add some berries and fill with the bruleé, sprinkle some castor sugar liberally over the  mix
3. under the grill or with a blowtorch scorch the top of the bruleé filled shortcrust case.
4. place the stuffed pear on top, swirl some english cream on the plate and enjoy!