-
Peel the pears, but leave them
whole, with the stalks on.
-
Dissolve the sugar in the
water, add the star anise and pears, then poach for 15
minutes or so, until tender. Drain, reserve the cooking
liquor and allow the pears to cool.
-
Whip the cream to soft
peaks and set aside. Put about half of the biscuits in a
layer in the bottom of a trifle bowl.
-
Add the sherry to the pear
liquor and spoon a few tablespoons over the biscuits to
make them soft.
-
Slice the pears and place half
of them in a layer over the biscuits, then pour the
custard over the pears. Add another layer of biscuits (you
can first pour some more liquid over them or not to get a
more crunchy effect), reserving a handful for scattering,
and then a layer of pears.
-
Top with whipped cream and a
final scattering of crushed biscuits (you can blitz
these).
|
DAILY
DINNERS 
