recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
vegetable oil spray
8 firm but ripe Bartlett pears, peeled, halved,
1 cup packed golden brown sugar
3 teaspoons ground ginger
6 tablespoons honey
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
10 tablespoons (1 1/4 sticks) unsalted butter
quart vanilla frozen yogurt
Fresh mint sprigs (optional)
Lemon peel strips (optional)
2 large ovenproof skillets with oil spray.
half of pears cut side down in each skillet.
1/2 cup sugar and 1 1/2 teaspoons ginger over
pears in each skillet.
honey, lemon juice and peel in small bowl. Drizzle
pears in each skillet with 3 tablespoons butter.
skillets with pears in oven. Bake until juices
bubble thickly and pears are tender when pierced
with small sharp knife, basting occasionally,
about 15 minutes.
pears over. Bake 5 minutes longer.
pears from oven. (Can be made 1 day ahead).
pears and cooking syrup to large glass baking
dish; cover and chill.
uncovered in 375°F oven 15 minutes before continuing.
2 pear halves on each of 8 plates.
cooking syrup to 1 large skillet. Bring syrup
to simmer, whisk in 4 tablespoons butter. Spoon
1 scoop yogurt alongside and garnish with mint
and lemon peel, if desired.