Perfect Pear...

I have to say Pear is just a perfect dessert fruit, it marries wonderfully well with nearly everything - almonds, custard, spices, vanilla... the list is endless, and it continues to crop up, paired with new and wonderful things, year after year... Roquefort, pork and beetroot are foods I've seen it coupled with on menus of late, there is a wealth of possibilities...

So I wanted to make another Semi-Freddo, having enjoyed the first one, and since wondered about its possibilities.  

Our big trip has emptied our coffers, and is still digging around in the fluff in case it missed a cent, so I had to use storecupboard ingredients, bar the cheeses which I bought.  Spying a tin of Pears lurking in the back of my cupboard and a packet of ginger biscuits, I jumped at the combination, it works so well and would carry the light Semi-Freddo perfectly.

The result was a perfect combination of lightness and flavour, a marraige made in heaven, a perfect pear (threesome really but...)

White wine Semi Freddo, with ginger and pear...

You'll need

225gms philidelphia cheese

225gms marscapone

150mls double cream

50 mls sweet white wine

4 - 8 tbsp icing sugar (this really is down to your own preference)

1 tsp Vanilla extract

Ginger biscuits

knob of butter

1 tin of pears in their own juice!

Method

Beat the cheeses and the cream together until smooth, tip in the extract and the wine before adding the sugar to taste.

Pour the mix into a round cake tin and cover.  Freeze for at least 2 hours.

Crush the ginger biscuits, and add the melted knob of butter. 

Take the Semi-Freddo out of the freezer about 15 minutes or so before serving, cut into slices and serve on a heap of the crushed biscuits alongside pears with some juice drizzed over.  You could also add flaked dark chocolate if you felt the need!!!