Caramelised Pears, Armagnac Cream & Date Compote
Cook Time 40 minutes
500g pitted medjool Dates
100g icing sugar
1tsp bi carb soda
230g thickened Cream
1 tsp Vanilla bean paste
4 under ripe beurre bosc pears
½ orange zest
100g caster sugar
For the date compote, place the dates, icing sugar water and bicarb in a saucepan and bring to boil.
Leave to reduce until water has evaporated and dates haven broken down to a pulp. Set aside to cool.
For the Armagnac cream, whip the cream, Armagnac and vanilla together until it becomes soft peaks.
Peel, core, and cut pears into quarters.
In a heavy stainless steel pan add butter and sauté pears, turn over when browned.
Sprinkle sugar and leave to cook to a dark amber caramel.
Once the colour of caramel is correct add orange zest and allow to cook on a medium high heat for about 6-8 mins on each side depending on ripeness.
Before taking pears out of caramel deglaze pan with 50ml Armagnac and flambé.
Once flames have subsided you can then proceed to take pears out of caramel. They should be glazed in a delicious sticky syrup.
These can be served either warm or cold, they are delicious either way!