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Pears Poached in Ginger Beer with Calvados Butter

By Merilees Parker. Serves 4

4 conference pears, must be firm
500ml good quality ginger beer
1 cinnamon stick
1 tbsp mixed peppercorns
50g/ 2oz icing sugar
50g/ 2oz un-salted butter
3-4 tbsp Calvados
To serve:
Good quality vanilla ice-cream
Mint sprigs

1. Peel, halve, core and quarter the pears. Place in a heavy-based saucepan with the ginger beer and peppercorns.

2. Cook for 10-15 minutes or until tender to the point of a knife but not soft. Drain off the liquid and pick out the peppercorns, ensure the pears are drained of any excess liquid. This can be done up to a day in advance.

3. Just before serving toss the pear slices in the icing sugar, ensuring they are evenly coated.

4. Melt the butter in a large frying pan and then tip in the pears. Turn up the heat and cook for 2-3 minutes turning frequently. When the pears are beginning to caramelise, flambé with the Calvados.

5. Serve with scoops of ice-cream and spoonfuls of the pan juices. Finish each plate with a mint sprig.