Serves 4
Ingredients:
- 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
Method:
- Preheat the oven to 200 degrees Celsius
- Need a heavy-based saucepan that can transfer to the oven
Pears:
- 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
Sauce:
- 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
Caramel:
- 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
