Wheat Free Honey and Ginger Baked Pears with Sherry ice crea

This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.


serves 6 - 8
5 large free-range egg yolks
100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar
2 teaspoons of ground ginger
4 tablespoons of ginger ale
500 ml (l7 fl oz) 2 cups of soya cream
70 g (2 1/2 oz) 1/4 cup of stem gingen finely chopped
4 tablespoons of pale dry sherry

for the pears

6 almost ripe pears, peeled, quartered and cored
Juice of 1 lemon
1 rounded tablespoon of caster (superfine) sugar
1 heaped teaspoon of ground ginger
55 g (2 oz) 1/4 cup of Dairy free margarine
3 tablespoons of honey
4 tablespoons of ginger ale


to make the ice-cream

1. Beat the egg yolks with the sugar, ginger and ginger ale in a food processor until pale and creamy.

2. Transfer the mixture to a non-stick saucepan and blend in the soya cream and stem ginger.

3. Cook the custard over very low heat until it comes to the boil, stirring most of the time to make sure it doesn't go lumpy or curdle.

4. As soon as it starts to boil, remove it from the heat.

5. Stir in the sherry. Leave the mixture to cool down, stirring frequently until it is cold.

6. As soon as the ice-cream maker is ready, churn the custard until it is frozen.

7. Scrape the mixture into a scalable container and freeze for a few hours or until needed (this ice-cream is soft scoop and should be served directly from the freezer).

8. Put the prepared pears and lemon juice into a large frying pan (skillet) with the sugar, ground ginger, margarine, honey and ginger ale.

9. Bring the pears to the boil over medium heat and simmer for about 20 minutes, or until the pears are just soft and slightly glazed and the syrup is thick.

10. Serve the hot pears with the syrup on individual plates, accompanied by a large scoop of the sherry ice-cream

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