Sweet Autumn Pears
category: desserts | season: autumn | uploaded: 4 September 2006
ingredients
- Conference Pears
- Flaked Almonds
- 1 cup roasted Dandelion Root
- Barley Malt
- Tahini optional
- Sea salt
- Arrow root
instructions
- Peel the pears carefully keeping the stalk on if possible. Bring a saucepan of water to boil, enough to cover the pear/s. Add a few grains only of sea salt. Cook until tender but no more. Remove and drain straight away. Leave to cool.
- Very lightly toast the almond flakes in a dry frying pan to bring out the flavour, without burning. Put aside.
- Cook the dandelion root in the water the pears cooked in, for about 20 minutes until strong and rich. Add barley malt to taste ( and ginger is great if you’re not using it in the main course and an optional extra richness is to add a tablespoon of tahini sometimes or grated orange rind).
- Mix the arrowroot powder with cold water and stir in until smooth and translucent. Stand the pear, or lie on a plate,or cut in 2 halves and pour the hot sauce over it – sprinkle the almond flakes and serve straight away. The pear is cool and the sauce hot. Mmmm.