Desserts
Poached Severed Ears and Blood Punch
Recipe by Greens of the Stone Age
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Enjoy a spooky dessert and drink combo with the rather gruesome Poached Severed Ears and Blood Punch. Perfect served hot or cold.
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- 10 dried pears (about 170g)
- 500ml grape juice
- 500ml pomegranate juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 4 blackcurrant tea bags
- 1/4 tsp agar agar powder (not flakes)
Utensils
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Step 1
Start by turning your dried pears into ears. Using a paring knife slice off a little on one side of each pear to give the impression of an ear that has been cut away from the head. Next, use a 1/4 teaspoon measure and create dents, then curl over the outer edges of the pears. Be as creative as you like and use your own ears for inspiration!
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Step 2
Add the juices, vanilla extract, ground cinnamon and ginger to the pan and whisk with a silicone whisk. Submerge the blackcurrant tea bags in the mixture followed by your pear ears.
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Step 3
Place pan on a low heat and bring to a simmer. Simmer for 3 minutes before removing from the heat and leaving to infuse for another 5 to 30 minutes.
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Step 4
Take 250ml (8.8fl oz) of liquid from the pan and reserve. Strain the liquid from the ‘ears’ and place onto a plate then transfer the punch to mugs if serving hot or glasses if serving cold.
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Step 5
Add the reserved liquid back to the pan and bring to a boil then add 1/4 tsp agar powder, whisk, and boil for 2 minutes.
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Step 6
Serve the ears with ice cream or on their own then drizzle the sauce over the and enjoy.
