Serves 6

Spiced pear and ginger jellies recipe

rate this recipe Thanks for rating!

Takes 40 minutes to make, at least 4 hours to set, plus cooling and chilling

200ml Sauternes or other medium-sweet white wine
200g caster sugar
Thinly pared zest and juice of 1 orange
Juice of 2 lemons
11/2 cinnamon sticks, broken into short lengths
6 cloves
1/2 tsp coriander seeds
6 ripe pears, preferably Williams or Packham
9 dried apricots, quartered
1 piece stem ginger in syrup, drained and finely chopped
4 sheets leaf gelatine
Shelled pistachios, toasted and chopped, to decorate

For the vanilla cream
200ml double cream
2 tbsp icing sugar
Seeds of 1 vanilla pod

Add to my cookbook

Print this recipe

Email a friend

1. Put the white wine, caster sugar, orange zest and juice, lemon juice, cinnamon sticks, cloves, coriander seeds and 350ml water into a large saucepan over a low heat. Stir until the sugar has dissolved, then increase the heat and bring to the boil. Simmer for 3 minutes or until the liquid is slightly syrupy.
2. Meanwhile, peel and core the pears using an apple corer. Add to the syrup. If they are not completely covered, add a little more water. Cut a large circle of baking paper and place it over the pears, then sit a saucepan lid (smaller than the pan) on top – this helps the pears stay submerged. Bring to the boil and simmer for 10-12 minutes or until the pears are tender. Remove from the heat and leave in the syrup until cold.
3. Remove the fruit from the syrup and cut into quarters or eighths. Divide the pears, apricots and chopped stem ginger between 6 x 200-225ml serving glasses or wine glasses.
4. Strain the poaching liquid into a measuring jug. (You need 600ml, so if you have too much, return to the saucepan, bring to the boil and simmer until reduced to 600ml. Add a little more wine if you don’t have enough, and bring back to a simmer again.)
5. Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 minutes, until soft. Lift out of the water, add to the hot syrup and stir until dissolved. Carefully pour the syrup mixture over the fruit in the glasses. Leave until cold, then transfer to the fridge to set. You’ll need to chill them for at least 4 hours, or preferably overnight.
6. Just before serving, make the vanilla cream. Put the double cream into a mixing bowl, then add the icing sugar and vanilla seeds. Whisk until thickened and just holding its shape. Put a couple of spoonfuls of vanilla cream on top of each jelly and decorate with toasted chopped pistachios. Serve immediately.

Nutritional info

Per serving: 465kcals, 20g fat (11.4 saturated), 3g protein, 65.2g carbs, 65.1g sugar, 0.1g salt

Wine Recommendation

Wine note: The star match here is a sweet white dessert wine from Alsace, France. Dessert wines made here from Tokay Pinot Gris and Gewurztraminer have a wonderfully perfumed, exotic character.

Other recipes by Carol Tennant

Other sweet recipes

Carrot cake recipe

Low-fat tiramisu recipe

Sticky toffee pudding recipe

Banana yogurt cake recipe

Chocolate brownie cubes recipe

Chicken and chorizo paella recipe

Green tea ice cream recipe

Gooseberry jam recipe

Baked Alaska recipe

Lemon risotto with garlic prawns recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

In This Month's Issue

This month's cover dish

Chocolate and panettone Christmas pudding with cranberry toffee sauce recipe

Try these new recipes:

Easy-peasy cottage pie recipe

Beef ragu lasagne recipe

Spiced beef chilli recipe

Beef ragu recipe

Steak pie recipe

Pizza pie recipe

Rich lamb shank pasties recipe

Baked meatballs with goat’s cheese recipe

Creamy mustard pork recipe

Sage and sausage pasta recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale 4 Nov

Gordon and his A-team chefs... Nigella's gift guide... Rachel Allen's festive lunch... Strictly Come Dancing stars talk taste... Christmas food suppliers... Festive veggie recipes... Glamour puds...

Win an exclusive trip to Rioja, Spain's wine country

Adoramos vino! Gracias Campo Viejo.

FREE!

Get Jamie’s new Ministry of Food cookbook with every delicious. subscription. It's delish.