Print Page
This is a brilliant dessert to make when you’re short of time – it tastes delicious and looks really impressive, but it’s really quick and easy to make. You can make it with any pears, although conference or other fairly hard varieties are the best as they get very soft in the liquid. It also works really well with unripe pears so don’t worry too much about ripening them beforehand. You can vary the spices too, to suit your tastes.
Ingredients
That’s goodtoknow
Serve with vanilla icecream or crème fraiche.
Method
- Peel the pears with a potato peeler, and chop the bottoms off so that they have a nice flat base to sit on. Try and keep the stalks attached as it looks pretty when serving.
- Lay them in a saucepan just big enough to take all four pears, and pour over the liquid.
- Add the sugar and spices, and tuck the cinnamon stick in amongst the pears.
- Cook over a medium heat for 10-15mins. Do not allow to boil.
- Remove the pears from the liquid and stand up in bowls. Turn the heat up under the cooking liquid and boil until reduce by half.
- Pour a little of the reduced cooking liquid over each pear, and serve with crème fraiche or ice cream.
By Eleanor Turney
What do you think of this recipe? Leave us your comments, twist and handy tips.
We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here
This recipe has already been read 1081 times!