Brisbane June evenings sing with a crisp chilly air. A few bites of something soothingly sweet makes a satisfying end to the family meal. My thanks to Belinda Jeffery who provides simple, seasonal, elegant solutions to this sweet search. Her original recipe includes fresh pear ice-cream which I will do another time. However, just her caramelised pears alone are simply divine. I use fresh, heavy, juicy pears which make a lovely change from my standard caramelised apples.
When pears are in season – this is an easy way to indulge.
This is my version, with thanks, inspired by Belinda Jeffery.
Preparation and cooking – allow approx. 30 minutes. This needs to be watched as caramel can burn.
4 large ripe pears. Peeled, cored and quartered.
40 gram unsalted butter
60 – 80 gram caster sugar.
½ teaspoon Vanilla Paste
Teeny shake of ground cloves (just enough to dust a thumbnail)
Dollop of sour cream
Ice cream or cream if you prefer
Use a medium size frypan and gently melt the butter
Stir in sprinkled 60 gram of the sugar
Place the pears in a single layer over the buttery sugar and increase heat slightly.
Cook approx. 5 – 8 minutes. Gently shake pan regularly to prevent sticking.
The sauce will gradually change colour and become golden.
When the pears soften turn over and spoon with some sauce.
Taste the sauce. Depending on the juiciness of the pears, you may want to sprinkle over the last of the sugar. I did not, but depends on your preference.
Turn the pears now and then until golden glazed. Approx 10 -15 minutes.
Add the vanilla paste and ground cloves if desired. Stir through. Check the taste.
Pears are ready to serve when they are tender and the sauce is a rich deep golden caramel.
Remove the pears from the pan and into serving bowls.
Add the sour cream. Stir through. Bubble for a few seconds and remove from heat.
Spoon over the pears.
Serve with your choice of ice-cream or cream.
more info on Belinda Jeffery