For the parfait
(makes a family tub)
150g white choc
6 egg yolks
Melt the chocolate in a bowl over a pan of hot but not boiling water. Whisk the egg yolks. Bring the water to a simmer, add sugar and then add the mix to your egg yolks. Whip the cream to soft peaks. Fold in the egg yolks, and melted white chocolate. Leave in the fridge for 12hrs… et voilà!
For the pears
75cl good red wine (full bodied)
a couple of cinnamon sticks
a good handful of brown sugar
1 1/2 cups fresh orange juice
Peel the pears and slice off the bottoms to create a flat base. Keep the stalk intact.
Place all ingredients in a pan, covering the pears, bring to a simmer and cook until the pears are tender (10–20min; be careful not too over-boil, otherwise they will become bitter). Then allow the pears to sit in the juice for 1.5hr.
Take a couple of ladles of the wine mix, place in a smaller pan and reduce to a syrup. When cooled, combine all the ingredients on a plate.
Back to Wild Food Kitchen