This dessert looks posher than it is. Crushed gingernut biscuits, pears and cream is easy enough to put together.
175g (6 oz) gingernut biscuits
1 cup (250ml/8 fl oz) cream
1 x 820g (1 lb 8 oz) can pears, drained, patted dry and quartered
½ cup (125ml/4 fl oz) ready-made crème anglaise
2 Tbsp chopped toasted hazelnuts, optional
Sprinkle of ground cinnamon
1 Put gingernut biscuits in between two layers of paper towels, cover with a tea towel and crush them with the end of a rolling pin; keep some larger pieces – don’t turn them into powder. Lightly whip the cream, keeping it flowing.
2 Layer up ingredients in four glasses in this order: pears, crushed biscuits, crème anglaise and cream. Finish with a little sprinkle of chopped hazelnuts (or crushed biscuits) and a dusting of cinnamon on top.
3 Refrigerate for one hour, but up to 4 hours, before serving.
Do you remember the gingernut biscuit dessert that rocked the world back in the 70s? You joined booze-soaked gingernuts together with cream, wrapped the lot in plastic wrap, stuck it in the fridge until it set and presented it at the end of dinner as a sort of booze-laden ginger log smothered with more cream. Everyone went wild about it. It looked like it took a week to make but took max. 10 minutes. Gingernut Pears with Cream is a riff on that, but there’s no booze (Ohhher party pooper – of course you can soak the gingernuts in sherry if you must). Make it with canned pears or poached pears. After making it and scoffing up two portions, I realised it would make the perfect home for poached maple pears. These are a doddle to make if you have a slow-cooker, and the only way to poach pears I reckon. Slow-cooked Maple Pears If using canned pears, choose a premium product in light syrup or fruit juice.