Ingredients

2 tablespoons lemon juice
6 under-ripe pears, peeled
finely grated rind of 1 lemon
a blade of mace or 1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
5 oz granulated sugar
1-2 tablespoons brandy or few drops of brandy flavouring
1 tablespoon arrowroot
2 tablespoons water
whipping cream, to serve

Method

  1. Sprinkle the lemon juice over the peeled pears, then stand them in a large saucepan.
  2. Pour in sufficient water to make a depth of 1 inch in the pan. Add the grated lemon rind, mace and ground cinnamon.
  3. Cover and bring to the boil, then reduce the heat and simmer for 20 minutes.
  4. Put the sugar in a heavy-based saucepan and allow to caramelize to a light golden colour over a low heat. Remove the saucepan from the heat and cool slightly.
  5. Remove the pears carefully with a perforated spoon and reserve them. Pour the cooking liquid from the pears on to the caramel in the saucepan. Using a wooden spoon, loosen the caramel and dissolve it over a gentle heat.
  6. Place the pears in the caramel liquid and add the brandy. Bring to the boil, then reduce the heat. Cover the pan and cook for a further 10 minutes.
  7. Remove the pears with a perforated spoon and place them on a serving dish.
  8. Blend the arrowroot with the water, then add to the caramel liquid. Bring to the boil, stirring all the time. Simmer for 2 minutes, then pour over the pears and serve at once with whipped cream.

Makes 6 servings.

Source: The Encyclopedia if Creative Cooking

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