Ingredients

• 500ml double cream
• 1 fresh vanilla pod
• 100g caster sugar
• 6 egg yolks
• kilo of William Pears

Method

1. Peel, core and slice about a a kilo of William Pears, then cook them over a gentle heat with a shake of caster sugar and just a dribble of water to prevent them burning.
2. Simmer gently, stirring occasionally, until the pear pieces have gently softened but keep their shape.
3. Leave to cool.
4. Divide the pear between 6–8 ramekins or other small heatproof dishes, you want about a centimeter or so of fruit in each ramekin, chill thoroughly in the fridge.

Brulee Custard

1. Scold cream, and vanilla pod
2. Allow to stand 5 mins
3. Scrape seeds out
4. Beat egg yolks and sugar together well
5. Pour hot cream over eggs, whisk well
6. Strain into jug
7. Pour the custard gently over the apple compote being careful not to break it up to much. bake in a Bain Marie for 30 mins at 140.c until soft set.
8. Chill
9. Glaze to serve

Works so well with rhubarb, plums and gooseberries