Breakfast of the month


Brunch of the Month

This is one of five new recipes going into the new B&B – ‘Breakfast and Brunch Book’ out in June 2009:

Poached Pears and Jelly (V):

An Autumn treat. Make the day before. My friend Adrian - chef/proprietor at the famous Padstow Restaurant, Margot’s Bistro - helped me with this; he adds saffron to his Poached Pears – a little different and very stylish! Adrian serves this in his restaurant for pudding, which I never have room for.
I take it home and have mine for breakfast which is far more enjoyable!

For 4 to 6  people:
6 large or 8 small pears:
350g (12oz.) caster sugar.
½ a lemon.
Pinch of saffron.
2 medium size fresh bay leaves.
250ml (9fl.oz.) dry, full white wine.
4 sheets gelatine.

Peel the pears leaving the stalks on. Place the pears, the half lemon in a saucepan with a lid. Put in enough water to cover the fruit. Add the rest of the ingredients (not the gelatine). Put on a lid, bring to the boil and then reduce the heat to a simmer for 30 minutes – or when the fruit is soft. This will depend as
to how big the pears are and how ripe. Test by putting in a small knife and if the knife slides out with ease, they are ready.

Gently remove the pears and set aside to cool. Try to stand them on their bottoms. Take out the lemon and squeeze out any juice into the liquor. Bring the liquor up to a simmer and reduce by about a third – about 30 minutes. Then stir in 4 sheets of gelatine into 500ml (17 fl.oz.) of the hot liquor.  When the gelatine has melted pour the liquid into 4 or 6 small, metal pie moulds about 8cm X 5cm high and,
when the liquid has cooled, put the pears and the jelly into the fridge.

To serve; pop the jelly moulds into some hot water for a couple of secs, to loosen the jelly, turn onto a plate, then slice a thin slice off the bottom of the pear to allow it to stand on a plate safely. Serve with some thick yoghurt or crème fraiche or (if in Cornwall) some clotted cream, or simply on its own.




Visit the Breakfast Book website; www.breakfastbook.co.uk

For further information:            Hugo Woolley
Telephone                                01841 532426
Email address hugo@breakfastbook.co.uk

Breakfast Book Ltd.Woodlands Country House,Treator, Padstow, Cornwall PL28 8RU

 

www.woodlands-padstow.co.uk