The Bear Behind
- 300 g Caster sugar
- 1 Sprig rosemary
- 1 Lemon; juice of
- 2 Pears; thinly sliced
- ; through the core
- Icing sugar for caramelising
- 1/2 pk Ginger biscuits
- 75 g Butter
- 1 Apple; cored and finely
- ; chopped
- 1/2 tb Fresh tarragon; roughly
- -chopped
- 2 tb Greek yoghurt
- 1 425 gram tin black cherries
- -in syrup
- Stones removed and juice
- -reserved
- 1 tb Red wine
- Pudsey Bear cutter
- 110 g Icing sugar
- 1 Egg white
1 Half fill a pan of water and bring to the boil. Add 50g/2oz caster sugar,
the rosemary, lemon juice and the sliced pears. Poach for 4 minutes then
drain.
2 Put the pear slices on a baking sheet and cover each with a tablespoon of
icing sugar. Using a blowtorch caramelise the sugar or place under a very
hot grill.
3 Crush the biscuits either in a blender or by hand. Put into a bowl and
stir in 50g/2oz melted butter. Line the base and sides of two 10cm/4" loose
bottomed pastry cases and put in the fridge to chill.
4 Melt 25g/1oz butter in a small frying pan and add the chopped apple and
tarragon. Cook for 2 minutes. Fill the biscuit cases with apple and top
with a spoonful each of greek yoghurt. Chill.
5 Put the syrup juice from the cherries into a small pan with 1 tbsp red
wine. Reduce to a syrupy consistency and then add the cherries. Keep to one
side.
6 Caramelise 225g/8oz caster sugar in a pan. Cool the base of the pan in a
bowl of cold water.
7 Meanwhile, put the Pudsey cutter on a sheet of teflon. Mark around the
cutter with a thick strip of foil. Remove the cutter and line with the
caramelised sugar. Leave to set. When set remove the foil.
8 Put 110g/4oz icing sugar in a bowl with the egg white and mix thoroughly
until the mixture is the right consistency to pipe. Add more icing sugar or
water if necessary.
9 Make a piping bag with greaseproof paper. Snip off the end and fill with
icing and ice on the features from the Pudsey cutter. Keep to one side.
10 Using a spoon flick the remaining sugar very quickly over a lightly
oiled handle of a wooden spoon or rolling pin. Gather the strands together
in the shape of a ball.
11 Put the apple biscuit pudding on a plate and decorate with the pear
slices. Pour the cherries around the plate and decorate with the spun
sugar.
Converted by MC_Buster.
NOTES : Chef - James Martin
Recipe by: Ready Steady Cook
the rosemary, lemon juice and the sliced pears. Poach for 4 minutes then
drain.
2 Put the pear slices on a baking sheet and cover each with a tablespoon of
icing sugar. Using a blowtorch caramelise the sugar or place under a very
hot grill.
3 Crush the biscuits either in a blender or by hand. Put into a bowl and
stir in 50g/2oz melted butter. Line the base and sides of two 10cm/4" loose
bottomed pastry cases and put in the fridge to chill.
4 Melt 25g/1oz butter in a small frying pan and add the chopped apple and
tarragon. Cook for 2 minutes. Fill the biscuit cases with apple and top
with a spoonful each of greek yoghurt. Chill.
5 Put the syrup juice from the cherries into a small pan with 1 tbsp red
wine. Reduce to a syrupy consistency and then add the cherries. Keep to one
side.
6 Caramelise 225g/8oz caster sugar in a pan. Cool the base of the pan in a
bowl of cold water.
7 Meanwhile, put the Pudsey cutter on a sheet of teflon. Mark around the
cutter with a thick strip of foil. Remove the cutter and line with the
caramelised sugar. Leave to set. When set remove the foil.
8 Put 110g/4oz icing sugar in a bowl with the egg white and mix thoroughly
until the mixture is the right consistency to pipe. Add more icing sugar or
water if necessary.
9 Make a piping bag with greaseproof paper. Snip off the end and fill with
icing and ice on the features from the Pudsey cutter. Keep to one side.
10 Using a spoon flick the remaining sugar very quickly over a lightly
oiled handle of a wooden spoon or rolling pin. Gather the strands together
in the shape of a ball.
11 Put the apple biscuit pudding on a plate and decorate with the pear
slices. Pour the cherries around the plate and decorate with the spun
sugar.
Converted by MC_Buster.
NOTES : Chef - James Martin
Recipe by: Ready Steady Cook
