zigis

Ingredients

• 26 pears
• 500gm sugar
• 1 cinnamon stick
• 6 cloves
• 4 star anise
• Pinch saffron
• 2 Litres water
• Brandy Anglaise
• 6 egg yolks
• 100gm sugar
• 25ml brandy
• 600ml cream
• Few drops Vanilla essence
• Pistachio nuts for sprinkling

Yield 25 serves

Method:

Step 1: Peel pears and take core out.

Step 2: Place pears, sugar, spices and water in a saucepan and bring to boil.

Step 3: Once boiling, reduce to medium heat and poach for 5 minutes until cooked through.

Step 4: Take out and cool to room temperature.

Step 5: Strain sauce and reduce by half, keep sauce as glaze for later use.

Brandy Anglaise

Step 1: Whisk egg yolks, sugar, and vanilla essence until pale colour.

Step2: Boil brandy and cream and pour into egg mixture in three stages.

Step3: Return mixture to a clean saucepan and cook anglaise on low heat, stirring constantly until becomes thick consistency (coats the back of spoon).

To assemble:

Put dollop of brandy anglaise on the bottom of plate, place pears neatly on top and sprinkle with chopped pistachio.

Drizzle reduced sugar syrup all around the platter and serve.