Poached pears in vanilla and Irish whiskey

Method

1. To make the syrup, place all the ingredients in a saucepan over a low heat and stir until the sugar is dissolved.

2. When the sugar has dissolved completely, increase the heat to medium-high and boil for 30 minutes.

3. Let the syrup cool to 75°C. Add the pears and cook for 30 minutes over a low heat, until the syrup has reduced by half. Transfer the pears to a shallow heatproof dish and strain the syrup over them. Wash out the pan.

4. To make the sorbet, place the water, glucose, trimoline and lemon juice in the pan and bring to the boil. Remove the mixture from the heat and leave to cool, then add the fromage blanc and Baileys. Transfer into an ice cream machine and process for about 40 minutes, or freeze in a plastic container.

5. To serve, arrange each pear in the centre of a large plate and decorate with a mint sprig. Pour a little syrup around each pear and serve with a scoop of the sorbet.

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Ingredients

4 large, firm Pears, peeled and cored but left whole
fresh mint sprigs, to decorate

For the syrup:

500g caster sugar
1 litre water
3 1/2 tbsp ten-year-old Jameson Irish whiskey
3 vanilla pods
peel of 1 orange
peel of 1 lemon
1 tsp rose water
1 Star anise
1 clove

For the sorbet:

500ml water
80g glucose
25g trimoline, (an invert sugar used to keep sorbet soft when frozen)
4 tbsp freshly squeezed lemon juice
500g fromage blanc
5 tsp Irish cream liqueur

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