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Pear Sable with Blackcurrant Sauce

Shortbread
200g butter
250g flour
100g icing sugar
2 egg yolks
Pinch of salt

Cut the butter into small pieces and place it in the bowl. Work the butter with your fingertips until it is very soft. Sift the icing sugar and add it to the butter with a pinch of salt. Work the mixture with your fingertips until the ingredients are thoroughly blended. Add the egg yolks and lightly mix together. Sift the flour and mix evenly into the mixture using your hands to push any flour which spreads out into the centre. Rub the pastry gently two or three times using the palm of your hand, before flattening it out lightly and wrapping it in cling film to rest for 2 hours. Once ready to use, roll the mixture out and cut out required shapes with a cutter.

Poached Pears
4 pears
500ml water
350g sugar
1 vanilla pod

Place the water, sugar and vanilla pod into a small sauce pan just large enough to hold the pears and bring the mix to simmering point. Peel the pears, leaving a band of peel around the stalks. Remove the cores from the base and then place in the simmering syrup and cover with a bit of greaseproof paper. The cooking time depends on the ripeness of the pears, the best way to check if they are ready is to put a knife through the pear, if it’s nice and soft it is ready. Leave to cool in the syrup.
Pear Cream
3 Eggs
3 Egg Yolks
175g Sugar
3 Gelatine leaves
200ml Eau de Vie de Poire Williams
1 litre double cream

Whisk the eggs, yolks and sugar in an electric food mixer for around ten minutes until the mixture is pale and foamy. Soften the gelatine in cold water then squeeze out any excess water. Warm the pear spirit and melt in the gelatine. Pour this into the egg mixture and whisk well. Follow this by whisking the cream until soft peaks form. Gently incorporate into the egg mix and place in the fridge.
Blackcurrant Sauce
Blackcurrants
Caster sugar
Lemon juice
Put the blackcurrants in a blender and blend well. Add the sugar to taste. The amount depends on the sweetness of the blackcurrants. Puree until smooth. Pass thorough a fine sieve into a bowl and add the lemon juice to taste.

Finishing
Put one biscuit on the bottom of the plate with a spoonful of the cream on top. Cut the pear into four, and then fan out. Put 3 on top of the cream and 1 at the side. Sprinkle icing sugar on top of the other biscuit and sauce around.

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