Maple-poached pears with bourbon cream

Method

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1. For the pears: put the maple syrup, sugar, cinnamon, butter, perry and lemon juice into a saucepan. Bring to the boil, then turn down to a gentle simmer.

2. Put the pear halves into maple-syrup mixture and cook until the pears are just tender when pierced with the tip of a knife. Gently turn the pears over once during the cooking so that all the surfaces come into contact with the liquid.

3. Remove the pears with a slotted spoon and set aside. Boil the liquid until it is reduced by half and is syrupy. Leave to cool.

4. For the caramelised pecans: put the nuts in a small frying pan with sugar and butter. Heat until the sugar and butter melt, then stir the pecans in the mixture until golden brown. Remove from the pan and set aside. (If you prefer something less sweet, dry-fry the pecans in a pan.)

5. For the cream: whip the cream to soft peaks and add brown sugar to taste. Stir in the bourbon.

6. Serve 2 pear halves per person with the syrup drizzled over. Garnish with the pecans left whole or broken into pieces. Add a dollop of bourbon cream or offer it separately.

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Ingredients

For the pears

600ml maple syrup
100g light brown Sugar
1 cinnamon stick
25g unsalted Butter
125ml perry or cider
1/2 small lemon, juice only
6 slightly unripe Pears, peeled, halved and cored

For the caramelised pecans

30g Pecan halves
2 tbsp light brown Sugar
small knob of Butter

For the cream

275ml whipping Cream
brown sugar, to taste
3 tbsp Bourbon, or to taste

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