The Bear Behind

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The Bear Behind Ingredients

300 g Caster sugar	; chopped
1 Sprig rosemary	1/2 tb Fresh tarragon; roughly
1 Lemon; juice of	2 tb Greek yoghurt
2 Pears; thinly sliced	1 425 gram tin black cherries
; through the core	Stones removed and juice
Icing sugar for caramelising	1 tb Red wine
1/2 pk Ginger biscuits	Pudsey Bear cutter
75 g Butter	110 g Icing sugar
1 Apple; cored and finely	1 Egg white

Instructions for The Bear Behind

1 Half fill a pan of water and bring to the boil. Add 50g/2oz caster sugar, the rosemary, lemon juice and the sliced pears. Poach for 4 minutes then drain. 2 Put the pear slices on a baking sheet and cover each with a tablespoon of icing sugar. Using a blowtorch caramelise the sugar or place under a very hot grill. 3 Crush the biscuits either in a blender or by hand. Put into a bowl and stir in 50g/2oz melted butter. Line the base and sides of two 10cm/4" loose bottomed pastry cases and put in the fridge to chill. 4 Melt 25g/1oz butter in a small frying pan and add the chopped apple and tarragon. Cook for 2 minutes. Fill the biscuit cases with apple and top with a spoonful each of greek yoghurt. Chill. 5 Put the syrup juice from the cherries into a small pan with 1 tbsp red wine. Reduce to a syrupy consistency and then add the cherries. Keep to one side. 6 Caramelise 225g/8oz caster sugar in a pan. Cool the base of the pan in a bowl of cold water. 7 Meanwhile, put the Pudsey cutter on a sheet of teflon. Mark around the cutter with a thick strip of foil. Remove the cutter and line with the caramelised sugar. Leave to set. When set remove the foil. 8 Put 110g/4oz icing sugar in a bowl with the egg white and mix thoroughly until the mixture is the right consistency to pipe. Add more icing sugar or water if necessary. 9 Make a piping bag with greaseproof paper. Snip off the end and fill with icing and ice on the features from the Pudsey cutter. Keep to one side. 10 Using a spoon flick the remaining sugar very quickly over a lightly oiled handle of a wooden spoon or rolling pin. Gather the strands together in the shape of a ball. 11 Put the apple biscuit pudding on a plate and decorate with the pear slices. Pour the cherries around the plate and decorate with the spun sugar. Converted by MC_Buster. NOTES : Chef - James Martin Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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