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[FONT=Verdana, Arial, Helvetica, sans-serif]Blackberry pears & vanilla custard[/FONT][/FONT][FONT=Verdana, Arial, Helvetica, sans-serif][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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INGREDIENTS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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4 pears
Juice of 1 lemon
1 level tbsp caster sugar
1 tsp ground cinnamon
7oz/198g blackberries
1 level tbsp cornflour
16fl oz/454ml skimmed milk
A few drops of vanilla essence
1 vanilla pod
2 egg yolks
Artificial sweetener to taste
Fresh mint to garnish
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INSTRUCTIONS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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1. Preheat the oven to 200°C/400°F/Gas 6. Peel, halve and core the pears, sprinkle with lemon juice and place on a roasting tin, cut side up.
2. Sprinkle the sugar and cinnamon over the blackberries and spoon over the pear halves. Pour a little water into the roasting tin, cover and bake for 20-25 minutes, until just tender.
3. Meanwhile, blend the cornflour with a little of the milk and place in a pan with the remaining milk and vanilla essence. Cut the vanilla pod in half lengthways and scrape out the seeds. Add the pod and seeds to the pan, stirring constantly until boiling, then remove from the heat and discard the vanilla pod.
4. Add the egg yolks to the pan along with the artificial sweetener and beat. Reheat gently until it is thick enough to coat the back of a spoon.
5. Place 2 pear halves on four warmed serving plates, spoon round the custard and serve garnished with fresh mint.
Serves 4, 7 syns on red or green days (and you could use any combination of fruits)
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