Kentish poached pear with a cinnamon snap and chantilly cream

Rebecca Louden

Rebecca Louden from Maidstone Girls' Grammar School in Maidstone 2018 entrant

I was inspired by the pear orchard I can see behind my Aunty's house. I wanted to try a poached pear but also wanted some texture in my dish so I added the cinnamon snap. I used a pear from the pear orchard at my Aunty's.

Method

Pear:
1. Peel the pear, carefully
2. Place the pear in the saucepan, pour in the apple juice and add water until the pear is covered. Add a cinnamon stick and vanilla essence
3. Gently boil the pear for 20 minutes

Sauce:
1. After 20 minutes, gently remove the poached pear from the poaching liquid
2. Take the cinnamon stick out of the poaching liquid
3. Vigorously boil the poaching liquid for about 10 minutes, until reduced to a sticky glaze

Cinnamon snap:
1. Preheat the oven to 180 degrees celsius
2. Beat the demerara sugar, margarine, flour and cinnamon together until it forms a dough
3. Split the dough into 3 equal parts and roll each into ball
4. Place each ball on a lined baking tray and press down slightly to form 3 discs
5. Bake for 15 minutes, until the biscuits have spread and are golden brown

Chantilly cream:
1. Whisk the cream, sugar and vanilla together until whipped and thick
2. Pipe onto the plate in a spiral, using a star nozzle

To Assemble,
1. Trim the base of the pear so it will stand straight and place on the plate
2. Brush the glaze over the pear and drizzle the rest over the top
3. Add one of the cinnamon snaps onto the plate, leaning against the pear

Ingredients

1 pear
500ml apple juice
1 cinnamon stick
25ml double cream

1/4 tsp vanilla essence
1/4 tbsp icing sugar

25g self-raising flour
25g demerara sugar
20g margarine
1/2 tsp cinnamon