DELICIOUS DESSERTS
Nobody ever eats the Christmas pudding – what can I serve instead?
Part of the Christmas deal is ritual, and there may be guests around the table who’ll be sad not to see a flaming pud, even if they don’t want to eat much. You could serve a second option – there are lots of posh patisserie-style desserts in the supermarket, or go spectacular with a baked Alaska that you can flame at the same time as the pud.
My ruse is to make some poached fruit that goes with the Christmas pudding – this year it’s going to be pears in cassis with rose and brandy syllabub – which will be delicious on its own or with a token spoonful of Christmas pudding alongside.
Pears in cassis with rose and brandy syllabub SERVES FOUR TO SIX
4-6 slightly underripe pears
1 x 450g jar of blackcurrant jam
400ml water
150ml red wine
1 tbsp creme de cassis (optional) 4 tbsp caster sugar, or as needed 1 tbsp honey
50g shelled pistachios
1 tbsp dried rose petals
1 tsp lemon juice
2 tbsp brandy (optional)
1-2 tbsp rose water, as needed 300ml cream
INGREDIENTS
Peel the pears, leaving the stalks on. Put the jam, water, wine and cassis (if using) in a large pan and heat, stirring gently, to make a dark syrup. Submerge the pears and simmer very gently, turning the pears occasionally, until they are tender and dark. Leave to cool. (This can be done up to four days ahead: store, covered, in the fridge or a cool place.)
Put one tablespoon of sugar in a small frying pan with the honey and heat gently until the sugar melts and begins to turn brown. Add the pistachios and keep heating, shaking the pan, until the sugar coats the nuts. Tip on to a sheet of baking parchment, spreading out the nuts, and sprinkle over the rose petals. Cool and chop roughly. Store in an airtight box for up to two days.
Put the lemon juice, remaining sugar, brandy (if using) and rose water in a bowl. Just before serving, add the cream and whisk until light and billowing. Taste and add a little more sugar or rose water if needed.
Serve the pears with a dollop of syllabub and a scattering of pistachios.