| Ingredients
4
firm pears
¼
cup preserved ginger pieces (bottled in syrup)
3
tblsp sultanas
Ginger
custard:
2
cups milk
2
tblsp preserved ginger syrup
½
cup sugar
3
egg yolks
½
cup cream |
Method
Scoop
out the centre of each pear with an apple corer. Create a small hollow
in the centre of each pear half.
Drain
the preserved ginger pieces and reserve the syrup. Finely chop the ginger
and combine with the sultanas. Place a small amount of the filling into
hollow of each pear half and wrap in foil. Cook in a Moderate oven for
10 minutes.
Custard:
Heat
the milk, ginger syrup and ½ the sugar, stirring until the sugar
has dissolved. Whisk the egg yolks with the other ½ of the sugar
until thick and light, then add a little of the hot milk mixture. Mix well
and return to the pan. Stir over a low heat until the custard thickens.
Finally, add the ½ cup cream to the custard.
Arrange
the pears on individual dessert dishes and serve with the ginger custard.
|
