This combination is purely my innovation !

The jelly was homemade with mint leaves

extract.( from my culinary patch )

I made it yesterday and put in the fridge to

serve for Sunday dessert. Was waiting for my

kids ‘thumbs up’before I could post.

Everyone loved the combination , only regret

was the quantity seemed less . I always try with

small quantities, and if successful only make

the normal portions .

I got only the local pear which was small in size

The soft pear is best suited for these type of

desserts as the poaching time will be less.

Pears were poached in ginger sauce .

Now to the recipe

INGREDIENTS

5-7 pears

3/4 cup sugar

1/2 cup water

2-4 strips (1 inch ) pieces ginger

1 small piece cinnamon

A pinch of salt

METHOD

Heat the water and sugar with ginger and

cinnamon .

Peel and core pear, keeping the fruit intact in

shape .

Drop into the boiling syrup,and cook till pears

are very tender and soft .

Remove from fire,and let them remain in the

syrup.Refrigerate

For the mint jelly

Ingredients

A handful of fresh mint leaves

2 tsp gelatine allowed to bloom in a little water

1 cup water

Sugar to taste

Method

Grind the mint leaves with 1/2 cup water

fine,and strain.

Heat the remaining water with sugar .

Add gelatine and mix well till gelatine is

dissolved .

Add the mint extract ,mix well and allow to set

in the fridge.

For the hung curd cream

Ingredients

1-2 cups curd

Sugar to taste

Few drops of vanilla essence

Method

Tie the curd in a muslin cloth,and keep it on a

strainer with a vessel under, and allow the

water to drain in the fridge.

Cream it with powdered sugar, and essence

and serve with pear .

Serve the poached pear with a little syrup,a

scoop of curd cream,and set jelly pieces .

This dessert could be served with warm pears

too.