Yield: 2 servings
|1 \N||411 gram can peach slices in syrup|
|5 tablespoons||Raspberry jam|
|2 \N||Plain Victoria sponge cakes|
|1 \N||Orange; peeled and sliced|
|3 tablespoons||Caster sugar; plus 225g/8oz|
|150 millilitres||Double cream; whipped|
|4 \N||Red and green dessert pears|
|300 millilitres||White wine|
|\N \N||Seeds from 1 vanilla pod|
|1 \N||Tub vanilla ice cream|
|2 tablespoons||Demerara sugar|
|75 millilitres||Red wine|
|3 \N||Egg whites|
|\N \N||Icing sugar; to dust|
Preheat oven to 230c/450f/Gas 8.
1 Drain the peaches, keeping the syrup. For the Jam Sauce: Mix 4 tbsp raspberry jam and 2 tbsp reserved peach syrup.
2 Scoop out the middle of one sponge to make a 'nest'. Fill the hollow with the orange slices, sprinkle over 2 tbsp caster sugar and top with the cream.
3 Cut half the peaches in half lengthways, use to decorate the top and dust with icing sugar. Use a cutter to cut out two hearts from the remaining sponge, retaining the trimmings.
4 For the Poached Pears: Peel 2 pears and use a small sharp knife to cut away some of the core through the base.
5 Thinly peel the lemon, place the zest in a pan with the white wine and 55g/2oz caster sugar and simmer. Add the peeled pears and vanilla seeds and poach for 5-8 minutes, or until tender.
6 Serve the pears on a plate with a scoop of ice cream, drizzle over some of the jam sauce and decorate with a few peach slices and sponge hearts.
7 For the Caramelised Pear: Peel and quarter one pear and cut out the core.
Cut the pear into slices, place on a non-stick baking sheet and sprinkle over 1 tbsp caster sugar.
8 Use a blow torch or place under a hot grill to caramelise. Arrange the pear slices on a plate and serve with scoops of ice cream.
9 For the Baked Pear: Cut the remaining pear into quarters and cut out the core.
10 Heat the butter in an ovenproof frying pan, add the pear quarters, sprinkle over the demerara sugar and fry for about three minutes, or until golden.
11 Pour in the red wine, bring to a simmer and transfer the pan to the oven to cook for another 4-5 minutes, or until the pears are tender.
12 For the Baked Alaska: Place a large cooking ring on a non-stick baking sheet and fill with sponge trimmings.
13 Spread 1 tbsp raspberry jam over the top and cover with the remaining peach slices. Whisk together the egg whites and 175g/6oz caster sugar until stiff.
14 Fill a small pudding mould with ice cream and turn out on top of the peaches and sponge. Pipe the meringue over the top to completely enclose the ice cream and bake in the oven for a few minutes until golden brown.
Serve immediately and drizzle over the jam sauce.
Converted by MC_Buster.
NOTES : Chef - Paul Rankin
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.