Salted Caramel Baked Pears


Serves 4

  • 4 ripe pears, peeled
  • 100g butter
  • 1/4 cup castor sugar
  • 1/4 cup light brown sugar, firmly packed
  • 2/3 cup double cream
  • 1 tsp iodised salt
  • 1/2 tsp citric acid
  • 2 Tbsp water


  • Preheat the oven to 200 degrees Celsius
  • Need a heavy-based saucepan that can transfer to the oven


  • Dissolve the citric acid in the water and place in a shallow bowl
  • Cut the peeled pears in half from the stalk down
  • Scoop out the core with a melon baller or a teaspoon 
  • Brush the outside of each pear slice with the citric acid water to stop it browning


  • In a large, heavy-based saucepan that can transfer to the oven, melt the butter
  • Then add both types of sugar and stir to dissolve
  • In a single layer, place the pears cut side down, into the mixture in the saucepan
  • Spoon some sauce over the pears
  • Transfer to the oven and bake for 20-25 minutes, until soft.
  • Baste the pears 2-3 times while cooking
  • When soft, remove the pears and arrange them on the serving dish


  • Place the saucepan back on the stove and boil the remaining mixture for about 2-5 minutes, until it reaches a rich golden colour and smells like caramel
  • Stir through the salt
  • In small quantities, gradually whisk in the cream until smooth
  • Serve over the warm pears

Serving Suggestions:

  • Add suitable accompaniments of your choice:- cashew pieces, honeycomb, vanilla ice-cream, mascarpone cream etc
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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