Poached pears, bay cream & chocolate almond crunch – A guest recipe by Tart London
9th November 2023
We were joined by the Tart London team for a seasonal supper club to celebrate the opening of The Barn, our new dining room. With ingredients sourced from the market garden at Daylesford Farm, here we share recipes from the autumnal menu.
Inspired by a love of travel around the globe as well as British towns and local farms, culinary duo Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart, cook food with big flavours and seasonal ingredients, sustainably sourced where possible.
Ingredients
Serves 4
◆4 ripe pears (peeled, sliced down the middle, core scooped out)
◆250ml White wine
◆200ml Water
◆20g Ginger (sliced)
◆1 Cinnamon stick
◆250g Caster Sugar
◆½ Lemon (cut into slices)
◆200ml Double cream
◆4 Bay leaves (lightly bashed with a rolling pin)
◆50g Oats
◆50g Almonds (roughly chopped)
◆1tbsp Olive oil
◆1tbsp Honey
◆Pinch Sea salt
◆40g Dark chocolate (grated)
For the pears
- Bring wine, water, ginger, vanilla, cinnamon, sugar and lemon to boil in a deep pot
- Once boiling, reduce heat, add your prepped pears
- Cover with greaseproof paper so it is touching the surface of the liquid, and simmer for 20 minutes or until you can pierce with the tip of a knife with a little resistance
- Serve warm, with plenty of juice
For the bay cream
- Gently heat the cream and bay leaves over a medium heat, just before they simmer take off the heat and allow to infuse for a good hour or more
- Serve warm or chilled
For the almond chocolate crunch
- Preheat oven to 180*c
- Mix the oats with chopped almonds, honey, olive oil and sea salt
- Place onto a baking tray
- Bake in the oven for 15 minutes, until going golden
- Remove from oven and allow to cool
- Once cooled mix in the grated chocolate
