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Ingredients

• 4 large, firm pears, peeled and cored but left whole
• sprigs mint, to decorate

• 500 g caster sugar
• 1 litres water
• 3 1/2 tbsp ten-year-old Jameson Irish whiskey
• 3 vanilla pods
• peel of 1 oranges
• peel of 1 lemons
• 1 tsp rose water
• 1 star anise
• 1 clove

• 500 ml water
• 80 g glucose
• 25 g trimoline, (an invert sugar used to keep sorbet soft when frozen)
• 4 tbsp freshly squeezed lemon juice
• 500 g fromage blanc
• 5 tsp Irish cream liqueur

Description

Try Serving Poached Pears With Ross Burden's Alcoholic Syrup And Sorbet - An Indulgent Mixture Of Whiskey And Irish Cream

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