Clarkes Peterborough on North Street is the city’s first fine dining establishment. Chef and owner Lee Clarke has contributed a rather special dessert in place of the usual Christmas pudding. Serves 8 For the terrine 10 pears 200g caster sugar 600ml champagne 1 cinnamon stick 1 star anise 2 oranges squeezed and peeled zest 2 lemons squeezed and zest peeled 1 vanilla pods 18 sheets of gelatine For the ice cream 500ml double cream 500ml milk 200g caster sugar 1 vanilla pod 6 large egg yolks 1 cube of crystallized stem ginger 1 tbs of cinnamon 1 tbs of ground ginger 2 ginger biscuits crushed For the terrine: 1) Peel pears and cut each into quarter removing the core, then place in a deep saucepan. 2) Peel the lemons and the oranges into the pan then squeeze juice over the pears. 3) Add all other ingredients other than the gelatine and simmer on a low heat until the pears are soft but still have a little resistance when poked with a knife, aprox 15 mins.