Pear parfait
Only use fresh eggs for this recipe.
Ingredients
- 2 pears, peeled and cored, diced
- 1 tbsp lemon juice
- 1 tbsp pear brandy (eau de vie poire, or cognac)
- 2 yolks
- 50 g caster sugar
- 200 ml double cream, whipped (soft peaks)
Method
- Line loaf tin generously with cling film, set aside. Poach diced pears with lemon juice, brandy and 1-2 tbsp water until very soft. Puree and set aside to cool. In a large bowl whisk yolks and sugar until pale and thick, coating a spoon. Add pear puree, then whipped cream, mix well. Pour mixture into lined loaf tin and freeze for several hours. Move from freezer to fridge for 30 minutes to an hour before serving.