Pear and Amarula Parfait with Butterscotch sauce as cooked with Baby Jake for BBC Worldwide

Preparation Time: 15 min

 112ml / 4floz green ginger
225g/8oz castor sugar
112ml water
6 ripe pears
4 tablsp Amarula cream
300ml / ½ pint double cream divided into two
1 egg white
50g / 2oz grated stem ginger (in syrup) 




  1. Place the sugar and water into a heavy based pan and dissolve

  2. Use a mandolin and cut two pears, lengthways, keeping the core and stalk intact.

  3. Lay the sliced pears in the syrup

  4. Peel and core the remaining four pears and roughly chop the flesh

  5. Place into a heavy based pan with the Amarula, and ginger

  6. Cover and cook gently until soft

  7. Remove the sliced pears from the syrup, place onto non stick parchment and place into a pre heated oven for 2 – 3 hours until crisp

  8. Peel off the non-stick, store in an airtight container for up to 2 days before use.

  9. Reserve the syrup

  10. Meanwhile, place the cooked diced pears into a blender and puree

  11. Turn into a large bowl and cool

  12. Whisk half of the double cream and fold into the cooled puree

  13. Whisk the egg white until stiff and then add 3 talbsp of the reserved syrup and whisk until glossy

  14. Gently fold into the puree

  15. Spoon the mixture into dariole moulds and freeze for at least 8 hours.

  16. Serve with warm butterscotch sauce.   


Warm Butterscotch Sauce

 Boil the remaining poaching stock syrup from the pear and amarula recipe above, to a caramel colour, remove from the heat and pour in the remaining cream. Pour over the parfait Scatter the crisp pears over and serve.  
Serves: 4
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