simply poaching pears and serving them alongside a delicate slice of parfait is a lovely way to show off their shape and flavour
STORIES · 20.09.22
Food | Recipes
As we move into autumn, the cooler days and darker evenings can feel hard to adjust to, especially after enjoying a summer that has been so full of sunshine. I like to think that nature helps to ease our transition with the warmth of golden leaves, beautiful changing landscapes and an abundant harvest of hearty root vegetables, apples and pears to look forward to.
We have already picked lots of pears from the trees in my garden this year, and I think simply poaching them and serving them alongside a delicate slice of parfait is a lovely way to show off their shape and flavour. This honey parfait from my cookbook, Nurture, is one of my favourites. Although it takes a little time to make, it is an elegant way to round off a special lunch or supper – and a delicious celebration of the work of our bees. As pollinators, bees are vital in ensuring that future generations are able to live off the land as we can, so having plenty of honey in our hives is a sign that our bees are collecting nectar and thriving.
Serves 10-12
Ingredients
FOR THE PARFAIT
75g heather honey (or other floral runny honey)
25g caster sugar
4 medium egg yolks
1 tbsp lemon juice
250ml whipping cream
25g bee pollen
FOR THE POACHED PEARS
500g caster sugar
2 vanilla pods, split lengthways
6 pears, peeled, halved and cored
FOR THE HONEYCOMB
200g caster sugar
2 tbsp heather honey (or other floral runny honey)
3 tbsp golden syrup
2 tsp bicarbonate of soda
bees are vital in ensuring that future generations are able to live off the land as we can, so having plenty of honey in our hives is a sign that our bees are collecting nectar and thriving
To make the parfait, line a terrine or loaf tin, approximately 23 x 9 x 8cm, with cling film, leaving some overlapping the sides. Put the honey, caster sugar, egg yolks and lemon juice into a large heatproof bowl set over a pan of gently simmering water and whisk until frothy and thick, about 20 minutes. Remove the bowl from the heat and set aside to cool. Meanwhile use a hand-held electric whisk to whip the cream to soft peaks. Fold into the cooled mixture with the bee pollen and pour into the lined terrine tin. Fold the overhanging cling film over the top and transfer to the freezer.
To poach the pears make a syrup by putting 1 litre water into a large pan with the caster sugar and vanilla pods. Bring to the boil and then simmer for 3 minutes. Add the prepared pears and cover the pan. Poach gently for about 20 minutes; when they are cooked remove with a slotted spoon and leave to cool.
Next make the honeycomb. Line a baking tray with baking parchment. Put the caster sugar, honey and golden syrup into a large pan, bring to the boil and allow to bubble for about 10 minutes until lightly golden. Add the bicarbonate of soda – stand back as it will sizzle. Pour onto the lined tray and leave to set until hard enough to snap, about 1–11⁄2 hours.
Remove the parfait from the freezer about 10 minutes before serving. Turn out and slice, then serve with a poached pear half and some shards of honeycomb.
