Brandy snap basket with poached pear fan,
vanilla ice-cream, strawberries and kiwifruit:

Ingredients:

To poach the pear:
1 conference/Williams pear
3 bay leaves
1 pint red wine
8 cloves
½ pound demerara sugar
1 sprig thyme
1 orange (juiced and zested)
100ml balsamic vinegar

Peel pear and leave stalk intact, bring all the ingredients (except the pear) to boil and then put pear into liquor and poach until tender. Leave aside to cool down (use one pear per four people and if possible leave overnight so the pear takes on the flavours)

Other ingredients:

Per person;
3 strawberries
1 kiwi
1 scoop (good) vanilla ice-cream sugar to dust
100g good cocoa content dark chocolate
1 packet brandy snap biscuits
Few sprigs of mint
1 bottle raspberry coulis
Red currents for garnish

Slice strawberries and kiwi

Melt chocolate over a pan of boiling water in a glass bowl that is bigger than the pan you will use with the chocolate placed in the bowl above the water.

Quarter pears and core, then fan each quarter thinly.

Dip a couple of whole strawberries into melted chocolate and allow to cool in fridge.

To plate the dish:

1. Place a small amount of raspberry coulis in the centre of the plate.

2. Place brandy snap basket on top, fill with fruit, place scoop of vanilla ice-cream on top.

3. then place fanned pear on top.

4. Now drizzle some raspberry coulis around the plate, place chocolate strawberries around the plate.

5. garnish with redcurrants, sprig of mint and finally dust with icing sugar or cocoa powder (or both)