Poached Pears Crumble with Honey Cream

Poached Pears:

300g peeled pears diced in small cubes

200g water

100g Marri honey

Method: Put evething in a pot and simmer for 5 minutes. Turn off the heat and leave the pears cool down in the liquid. Drain the liquid and reserve 200g for the Honey Cream. Keep the pears in the fridge.

Honey Cream:

2 egg yolks

200g cooking liquid from pears

15g of corn starch

10g butter

Method:

Place the yolks in a bowl and wisky well with the corn starch. Add the liquid of the cooking pears and mix well again. Place this mixture in a pot and cook it until creamy and the starch is cooked.

At the end, add the butter and pass it through a chinois and reserve.

Crumble:

100g Marri honey

80g butter

160g flour

20g almond meal

Method: Mix 40g of the honey with butter, flour and almond meal and bake in the oven for 25 minutes at 140C. At this stage, the dough shoul be cooked like a big biscuit. Break down into pieces and tosse the other 60g

of honey into it untill well mixed. Put back in the oven for another 20 to 25 minutes at 150C until golden brown. Reserve to put the crumble together.

In a little glass or bowl, put fisrt the cream, then the poached pears and cover with crumble. Serve warm or room temperature with ice cream or as it is!

Honey Eton Mess

Strawberries and Blueberries in Wildflower Honey, and Meringue Chards

500g of mixed strawberries and blueberries

75g of Wildflower Honey

Method:

Combine the fruits and honey and leave it for 2 hours. Drain the liquid and reserve the fruits.

Honey Italian Meringue

100g egg whites

200g wildflower honey

Method:

Warm the honey until 121C and pour into the meringue. Contiue to mix until is cold. Reserve.

Meringue Chards

!00g egg whites

200g icing sugar

Method:

Start to wipp the egg whites and add the sugar in 3 stages. Contiue until the mixture had double the volume and the sugar has been all dissolved.

Bake in the oven in a sipat or baking paper at 100C until is completely dry and hard. Reserve.

To put together the dessert, place the fruits in the bottom of a glass or bowl, put a spoon of the italian meringue on top and finish with a few pieces of the meringue chards.

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