Wednesday, 18 August 2010
Pear terrine (2 colours)
Pears - 1.5 kg
Juice of 1 lemon
Cloves (whole) - 10
Water - 90 ml
Caster sugar - 115 g
1) Peel, core and slice the pears. Place in a large saucepan with the lemon juice, sugar, water and cloves. Cover and simmer for 10 minutes. Remove the cloves and leave to cool.
2) Blend the pears and juice in a blender until smooth. Freeze in a pyrex bowl covered with cling film until firm, but not solid.
3) Spoon the pear mixture into the blender and blend again until smooth. Pour into a loaf tin lined with cling film.
4) 20 minutes before serving remove the tin from the freezer, turn out on to a plate and place in the fridge to soften. Serve on its own or with chocolate sauce. Serves 6.