| Poached pear with brown bread ice cream
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Ingredients
100 g (4 oz) demerara sugar
100 g (4 oz) wholemeal breadcrumbs
575 ml (1 pt) double cream
7 tbsp rum or 1 tsp vanilla essence
600 g (1 lb 5 oz) caster sugar
2 glasses red wine
4 pears
Preheat oven to 190C, 375F or gas mark 5.
To make ice cream, mix demerara sugar and breadcrumbs together and spread on a greased baking tray and bake for 20-30 minutes, stirring with a fork from time to time. Cool.
Whisk cream to stiff peak stage, fold in rum or vanilla and cold crumbs. Spoon into freeze-proof container, cover and place in the freezer until half frozen. Whisk vigorously and turn into a loaf tin lined with cling film and press down. Cover and freeze until firm. Transfer to fridge 30 minutes before serving.
Dissolve 500 g (1 lb 2 oz) caster sugar in 275 ml (10 fl oz) water and add wine.
Peel pears as shown and cut off base, then remove seeds carefully with a teaspoon or knife. Poach in liquid for around 20 minutes until soft then remove. Add remaining sugar to liquid before reducing to a thick syrup. Serve pears with syrup and ice cream and garnish with fruit slices, if liked.
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