Some nice little early season English Conference Pears are currently poaching in a lemon and vanilla syrup, ready to be served with Haagen Dazs Praline Ice-cream (Nigel was very specific about the flavour) and a shot of inky chocolate sauce using 85% Lindt. This is a simple version of Poires Belle Helene but nothing wrong with that! The classics are the best. This will follow a wonderful braised brisket, based on a recipe from Tamasin Day-Lewis's new book Supper for a Song which has just been published and is full of very promising recipes. I do like her books - she is a bit wordy and flowery, but an excellent cook.
Great photo! I'm not a pear lover but even I think I'd eat the whole of this!
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