6 ripe pears
1 piece ginger in syrup, drained and finely chopped
200g caster sugar
1 ½ cinnamon sticks, broken into short lengths
½ teaspoon coriander seeds
9 dried apricots, quartered
200ml medium-sweet white wine
Juice of 2 lemons
Thinly pared zest and juice of 1 orange
4 sheets leaf gelatin
Shelled pistachios, toasted and chopped, to decorate
For the vanilla cream:
2 tablespoons icing sugar
200ml double cream
Seeds of 1 vanilla pod
Make the syrup.
Place the white wine, caster sugar, orange zest and juice, lemon juice, cinnamon sticks, cloves, coriander seeds and 350ml water into a saucepan. Place this over a low heat and stir until the sugar has dissolved. Increase the heat and bring the mixture to the boil. Simmer for 3 minutes until the liquid becomes syrupy.
Cook the pears.
Peel and core the pears and add them to the syrup. Make sure they are completely covered adding more water if necessary. Cover the saucepan with a circle of baking paper and place a smaller lid on top to ensure that the pears are submerged during the entire cooking process. Bring the liquid to the boil and then simmer for 10 – 12 minutes until the pears are soft. Remove the saucepan from the heat and leave the pears in the syrup until they are cold.
Divide up the fruit.
Remove the pears from the syrup and cut them into quarters or eighths. Divide up the apricots, ginger and pears between 6 wine glasses.
Make the jelly.
Strain 600ml of the poaching liquid and pour this into the syrup mixture. Soak the gelatin leaves in a bowl of cold water for 5 minutes. When they are soft remove them from the water and stir them into the syrup mixture until they dissolve. Pour the jelly over the fruit in the glasses and leave this to cool. Once cool place them the glasses in the fridge for at least 4 hours or overnight if you have the time.
Make the vanilla cream.
Put the double cream, icing sugar and vanilla seeds into a large mixing bowl. Whisk it all together until the cream has thickened and holds its shape. Top the fruit and jelly with a spoonful of vanilla cream and sprinkle over some toasted chopped pistachio nuts. Serve immediately.