Pear poached in beetroot jus and roasted plums
‘These are also known as flowing verrines and they are fantastic served with shortbread biscuits for a stunning dessert guaranteed to make a lasting impression. Don’t worry if the plums get a little mushy, simply place them at the bottom of the glass – the flavour will still be as good’
Peel and dice the beetroot then place in a saucepan and cover with water so that they are just covered. Cover with a lid and simmer for 15 minutes then remove from the heat and discard the beetroot, reserving the cooking liquid. Put the cooking liquid in a pan, add the
sugar and cinnamon sticks and bring back to the boil. Cook for 2 minutes. Preheat the oven to 230°C, 450°F, Gas
8, and line a baking sheet with non-stick parchment. Set aside. Place the pear wedges in a saucepan and add the beetroot jus then poach for
about 5 minutes. Leave to cool in the pan. Place the plum wedges in a bowl then
sprinkle with the icing sugar and ground almonds. Mix well to ensure all the pieces of plum are well coated. Carefully transfer the fruit to the
prepared baking sheet then put in the preheated oven and cook for 8-10 minutes. Remove and set aside to cool. Once cooled, assemble the verrines
by spooning the poached pears into the bottom of 6 serving glasses and decorating with the plums and the cinnamon sticks. Serve with macaroons of your choice.
SERVES 6 (each serving for 300ml/½pt)
INGREDIENTS
2 raw beetroots, weighing approximately 300g/11oz 150g/5oz caster sugar Handful of cinnamon sticks 2 ripe William pears, peeled, cored and cut into 8 wedges 250g/9oz plums (approx 4-5), halved, stones removed and cut into 8 wedges
50g/2oz icing sugar 25g/1oz ground almonds
l You may not have heard of Franck Pontais but chances are you have bought a slice or two of one of his delicacies over his Traiteur counter at Harrods or Selfridges London or Manchester. You may even have rubbed shoulders with Franck – and Hollywood A-listers – at premieres, concerts and balls where he has worked with London’s premier outside caterers. You can sample Franck’s terrines and verrines at the Champagne bars in Westfield London Shopping Centre or St Pancras International train station. He loves to share his skills and you can book cookery days with him at London’s Divertimenti, Books for Cooks and The Smart School of Cookery. Franck is also working
on new book titles and TV projects – all coming soon… l Recipes taken from Terrines & Verrines, written and published by Franck and Jude Pontais (£18 inc UK p&p). To order your copy, visit
franckpontais.co.uk
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