Ginger and Brandy Sauce
{Judge}: Praised for its body and kick - getting the balance of brandy, ginger heat and the cremeux right was called brilliant. What a way to finish a menu. What a way to finish a competition. {Judge}: This sauce - it's just wonderful. Rich, really powerful. Really accomplished.
Made by reducing the poaching liquid from the brandy-poached pears, then sharpened with freshly squeezed ginger juice and finished with a generous measure of brandy. The sauce delivers three distinct sensations: the sweetness of poached pear, the sharp heat of fresh ginger and the warm burn of brandy in concentrated form. Gareth described adding brandy until it puts hairs on your chest or knocks your socks off - aiming for a bold, assertive conclusion to the dessert.
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