Red wine spiced poached pear

Serving size: 4
Preparation time: 20 minutes
Cooking time: 1 hour, 25 minutes
Ingredients:

For the custard:
100g of cauliflower florets
75g butter
150ml white wine
4 egg yolks
300ml whole milk
150ml double cream
½ teaspoon of truffle oil
Salt and white ground pepper

For the poached pear:
4 small pears
1 litre red wine
2 star anise
2 cinnamon sticks
Pinch of ground nutmeg
6 bay leaves
50g caster sugar
75g Stilton
40g walnuts

For the duxelles:
200g girolles
1 small red onion – chopped
1 teaspoon of chopped fresh thyme
1 teaspoon of chopped fresh dill
50g butter
50ml vermouth


Featured in:
January 2012

METHOD
To make the duxelles, place the butter and the onion in a pan and cook on medium heat for 3-4 minutes. Add the girolle mushrooms and herbs and cook for 5-7 minutes, then wet with the vermouth. Season with salt and pepper and continue to cook on low until all the liquid has evaporated. Retrieve and let it cool down.

For the custard, melt the butter in a deep base pan. Add the sliced cauliflower and cook for 2 minutes. Wet with the white wine and milk and cook for 20-25 minutes. Season with salt, white pepper and blend to fine puree. Add the truffle oil and pass through a fine sieve, then add the cream and egg yolks and mix well. Pour the cream in 4 ramekins layered with cling film and cook on steam for 15 minutes.

Peel and core the pears. Put them in a deep pan with all the rest of the ingredients apart from the Stilton and walnuts and bring to the boil. Cook for 15-20 minutes, then drain and let cool before filling with the Stilton and walnut mix.



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Food waste collections are coming to parts of Lincolnshire in early 2026 ♻️Here are the key things residents need to know:• New household food waste collections will start rolling out in phases from January and February 2026• If you’re in one of the first areas, you’ll receive food waste caddies and a guidance leaflet delivered to your home• The leaflet explains how the service works, what can go in your caddies, and when collections will start• All food items that are edible and inedible are accepted this includes items such as egg shells, meat bones, tea bags and so much more• The service is part of the Government’s Simpler Recycling changes• Not all areas will start at the same time – check your local district or borough council news channels for confirmed start dates• Food waste should be placed in the kitchen caddy using the supplied liners, then transferred to the outdoor caddy for collection• Collected food waste will be taken to an anaerobic digestion plant, where it will be turned into energy and fertiliser.Look out for your caddy delivery and make sure to keep an eye on local council updates so you know when the service goes live in your area.#LincolnshireRecycles #FoodWaste #Recycling #EnvironmentAct2021 ... See MoreSee Less