Balmoral chicken
Make a traditional Scottish dish, named after Balmoral Castle in Aberdeenshire. Enjoy with our recipes for potato cakes, whisky sauce and pan-roasted kale
Pear & blackberry cranachan
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr cooling
- Easy
- Serves 4
Skip to ingredients
- 4 pears
- 150g blackberries
- 1-2 tsp golden caster sugar
- 1 tsp ground cinnamon
- 100g oats
- 5-6 tbsp heather honey(regular honey is fine if you can’t find it), plus extra to serve
- 400ml double cream
- 3 tbsp whisky
Nutrition: Per serving
- kcal780
- fat55g
- saturates33g
- carbs55g
- sugars38g
- fibre8g
- protein5g
- salt0.07g
Method
step 1
Peel the pears, remove the core and chop into small 1cm chunks. Tip the pear chunks into a small saucepan over a low heat, and stir in the blackberries, sugar and cinnamon. Cook for 20-25 mins until the fruit begins to break down, gently crushing it with the back of a spoon to create a compote. Taste and adjust the sweetness by adding more sugar, if needed. Leave to cool completely, about 30 mins.
step 2
Toast the oats with the honey in a small dry pan over a medium-low heat, stirring constantly until they turn golden brown. This should take 3-4 mins. Spread the toasted oats out evenly over a baking sheet or sheet of baking parchment, and leave to cool, about 30 mins. Once cooled, break the clumps into smaller pieces. The compote and oats can be prepared up to 24 hrs ahead.
step 3
Whisk the cream with the whisky and a drizzle of honey, if you want a slightly sweeter flavour, until soft peaks form. To assemble, spoon a layer of fruit compote into four serving bowls, followed by the oats, then the cream. Repeat until filled.
