Poached Pear, Cashew Cream, Calvados Granita - James Martin Chef
Poached Pear, Cashew Cream and Calvados Granita from Chantelle Nicholson. This is a creamy, vegan dessert that utilises all parts of the pears
Ingredients
- 4 large, or 6 small, pears (Comice or Beurre Hardy)
- 80g toasted walnuts, roughly chopped into large chunks
- 4 sprigs rosemary
- 1 tsp icing sugar
- 190g cashew nuts
- 225 ml water
- 1 litre water
- 325g caster sugar
- 1 tsp citric acid
- 2 star anise
- 1 sprig rosemary
- 1400g poaching liquor
- 100g calvados
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