Peel and core all but one of the pears. Place the pear peelings and cores into a pan with all of the ingredients for the poaching liquor. Bring to the boil and simmer for 10 minutes.
Cut the pear halves into 3-4 wedges, depending on their size.
Strain off the poaching liquor and bring to a gentle simmer. Add the pears, ensuring they’re submerged (you may need to weigh them down) and gently poach until al dente – around 8-12 minutes. Remove with a slotted spoon and immediately place in the fridge, in a single layer.
Strain the poaching liquor again and pop into the fridge to cool. Once chilled, weigh out 1400g and add the calvados. Place in a deep dish and freeze for at least 6-8 hours. Scrape with a fork when fully frozen.
For the cashew cream, rinse the cashew nuts then place, with the water, into a blender. Blend until silky smooth.
To crisp the rosemary, either deep fry in oil, or brush with oil and crisp in the microwave. Dust with icing sugar once removed.
To plate, spread a spoonful of the cashew cream on a plate. Arrange 5-6 of the pear slices on top. Add the toasted walnuts. Halve the remaining pear then slice into thin slices. Arrange these between the poached pears. Top with the granita and finish with the crispy rosemary.
Peel and core all but one of the pears. Place the pear peelings and cores into a pan with all of the ingredients for the poaching liquor. Bring to the boil and simmer for 10 minutes.
Cut the pear halves into 3-4 wedges, depending on their size.
Strain off the poaching liquor and bring to a gentle simmer. Add the pears, ensuring they’re submerged (you may need to weigh them down) and gently poach until al dente – around 8-12 minutes. Remove with a slotted spoon and immediately place in the fridge, in a single layer.
Strain the poaching liquor again and pop into the fridge to cool. Once chilled, weigh out 1400g and add the calvados. Place in a deep dish and freeze for at least 6-8 hours. Scrape with a fork when fully frozen.
For the cashew cream, rinse the cashew nuts then place, with the water, into a blender. Blend until silky smooth.
To crisp the rosemary, either deep fry in oil, or brush with oil and crisp in the microwave. Dust with icing sugar once removed.
To plate, spread a spoonful of the cashew cream on a plate. Arrange 5-6 of the pear slices on top. Add the toasted walnuts. Halve the remaining pear then slice into thin slices. Arrange these between the poached pears. Top with the granita and finish with the crispy rosemary.
