Brian Turner's Spiced Liquorice Pear Trifle with Date Cream

Method

Method

Put the water and sugar in a pan and bring up to the boil

Add star anise, liquorice and cinnamon stick

Peel, halve and core the pears and put into liquor

Lay a ‘cartouche’* of greaseproof paper and a plate on top

Gently simmer til just cooked, turn off and leave in liquor

Meanwhile put 4 dates to one side

Stone the rest and puree the flesh

Whip the double cream, not too much

Put a quarter of the cream into a piping bag with a star tube

Mix the date flesh with the rest of the cream

Chop 4 pear halves into a small dish

Build the trifles in martini glasses using the chopped pears, pear syrup, raspberry sauce, sponge and date cream

Finally smooth date cream on top

Pipe a nice rosette of cream on top and use pear and date to decorate

*A 'cartouche' is a round piece of greaseproof paper that covers the surface of a liquid-based dish to reduce evaporation and prevent a skin from forming. 

Ingredients

Prep time:

Cook time:

Serves: 4

  • 6 pears

  • Sponge cake

  • Raspberry sauce

  • 250ml water

  • 50ml sugar

  • 2 star anise

  • Piece of liquorice stick

  • 1 stick cinnamon

  • 8oz medjool dates

  • 1pt double cream