Pears Margarita Recipe

100 g/4 oz/4 cup raisins
45 ml/3 tbsp brandy
150 ml/6 cup double (heavy) cream

12 glace (candied) cherries
15 ml/1 tbsp chopped angelica
15 ml/1 tbsp chopped walnuts
4 ripe pears, peeled, halved and cored

Method:

Put the raisins and brandy in a saucepan and bring just to the boil. Leave until cold. Whip the cream until peaking. Chop 10 of the glace cherries and add to the cream with the angelica, nuts and soaked raisins. Fold in gently until well blended. Cut a tiny slice off the rounded side of each pear half so it sits steadily on the plate. Put the slices in the cavities. Place on a serving dish. Pile the cream mixture on top and decorate each with a halved glace cherry. Chill for at least 30 minutes to allow the flavors to develop.