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Rose Water And Ginger Poached Pears With Caramel Glaze On A Bed Of Crunch Vanilla Cream Recipe

Ingredients

How to make it

  • For the vanilla cream
  • Take vanilla from pod
  • In a non stick pan toast pecans no oil or butter necessary
  • In a bowl put the marscapone, vanilla, vanilla essence, toasted pecans and lemon juice.
  • Beat with an electric whisk for 5 minutes
  • Chill for an hour.
  • For the pears.
  • De core the pears.
  • Pour the rose water and put the ginger chunk into the saucepan.
  • Bring to the boil.
  • Put the pears into the saucepan and cover with a lid
  • Let simmer for 20 minutes
  • When finished take out and let cool.
  • For the caramel glaze
  • Put the butter and sugar into a saucepan and melt.
  • Then pour in the water and orange juice and stir.
  • To serve
  • Spoon vanilla cream onto 4 plates
  • Place a pear on top of each bed.
  • Pour caramel over the top.

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