Apples and pears (cockney rhyming slang for stairs) are simmered in spiced sherry with a chocolate whisky toddy poured over them. Its as simple as that. This recipe makes enough sauce for more than two, but it can easily be used up.
Ingredients (serves 2)
1 red apple, unpeeled
1 pear, peeled (slightly unripe)
250ml sherry (I used Manzanilla, which is dry)
100ml water
3 tsp sugar
1 cinnamon stick
1 star anise
50g dark chocolate
2 tbsp double cream
2 tbsp whisky
2 tbsp syrup from cooking the fruit
A few gratings of white chocolate
Method
Ingredients (serves 2)
1 red apple, unpeeled
1 pear, peeled (slightly unripe)
250ml sherry (I used Manzanilla, which is dry)
100ml water
3 tsp sugar
1 cinnamon stick
1 star anise
50g dark chocolate
2 tbsp double cream
2 tbsp whisky
2 tbsp syrup from cooking the fruit
A few gratings of white chocolate
Method
- Cut 4 fairly thick slices of apple the apple across the diameter. Cut the pear into quarters vertically and cut out the core.
- Place the apple and pear in a saucepan with the cinnamon, star anise, sherry, water and sugar. Simmer for 15 minutes and check with a sharp knife to see if the pears pieces are tender. Remove them if they are.
- Continue simmering until the remaining fruit is tender. This may take a further 15 minutes. Remove the fruit and set aside.
- Simmer the remaining syrup until reduced to 100ml.
- Melt the chocolate (I use the microwave). Place in a saucepan and add the cream, whisky and 2 tbsp of fruit syrup.
- Heat gently for a few minutes. Do not boil.
- To serve, arrange apple and pear pieces on a plate and pour the chocolate whisky toddy over. Sprinkle with grated white chocolate.
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