Pears Poached in Lemonade served with Simple Strawberry Ice
Cream
approximately 300ml/1/2 pint of lemonade
4 firm pears
For the Strawberry Ice Cream
340g/12 oz strawberries, washed and hulled
300 ml/ ? pint double cream
Icing sugar to taste, about 50g/2ozs
squeeze of lemon juice
- The ice cream needs to be made the day before so it can freeze overnight. Ask for some adult help to puree the strawberries in a liquidiser or food processor. Lightly whip the double cream. Gently stir the strawberry puree into the cream. Sweeten to taste (remember that when frozen the ice cream will taste less sweet) Add a squeeze of lemon juice. Pour into a container, cover and freeze.
- To make the pears: pour the lemonade into a saucepan. Carefully peel the pears and cut in half. Remove the pips and core. Put each pear into the lemonade as soon as it has been peeled in order to prevent it turning brown.
- Make sure that the pears are covered with lemonade. Bring to the boil and then turn down the heat so that the lemonade is not even bubbling - just moving around a little (this is called poaching) Poach for 30 - 40 minutes until the pears are tender all the way through. Cool.
- To serve: remove the ice cream from the freezer 10 - 20 minutes before serving so it will be soft enough to scoop. Spoon two pieces of pears into a dessert bowl or glass and top with a scoop of ice cream.
