INGREDIENTS:
3 LARGE DESSERT PEARS
JUICE OF 1 LARGE LEMON
85g (3OZ) BUTTER OR MARGARINE, SOFTENED
6TSP SOFT BROWN SUGAR
3TSP GROUND GINGER
FOR THE COULIS:
34Og (l2oz) FRESH RASPBERRIES
(RESERVE A FEW TO GARNISH)
6Og (2oz) ICING SUGAR, OR TO TASTE
HEAVY DUTY FOIL, OR A DOUBLE LAYER OF ORDINARY FOIL.
CREAM OR SOYA CREAM TO SERVE
MINT LEAF SPRIGS TO GARNISH
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METHOD:
1. Halve the pears lengthways and remove the cores. Brush the cut edges
with lemon juice.
2. Mix the butter or margarine sugar
and ginger together and fill the centres of the pears.
3. Put each pear half on a square
of foil and wrap loosely.
4. Place on barbecue for about 10
minutes.
5. To make the coulis, sieve the
raspberries and discard the pips. Add enough icing sugar to remove any
tartness and mix well. Serve the pears surrounded by the coulis with cream
on the side. Decorate with spare raspberries and mint leaves. |
