A sweet caramelised treat to end the perfect festive feast, this recipe is destined to be your new favourite dessert!
1 Cinnamon stick
1 Vanilla pod, split lengthways
6 Cardamom pods
¾ Cup honey
1 Cup sugar
2 Cups water
Place the sugar and honey in a medium-sized pot and on a medium heat. Allow the sugar to melt slowly and begin to caramelise slightly. Add the water at this stage, be careful as it will splatter.
Peel the pears, leaving the stalks intact and place carefully into the pot with the cinnamon sticks, vanilla and cardamom.
Cover the pot with a lid, leaving a crack open and poach for 30-40 minutes depending on the size of the pears and until tender but not soft.
Once the pears are tender, gently remove from the pot using tongs or a slotted spoon. Increase the heat and allow the liquid to reduce until thick and syrupy.
Turn off the heat and place the pears back into the caramel and allow to cool.
Simply serve as is or with cream and caramel crumble sprinkled over the top.
Caramel Crumble (optional)
1 Cup flour
2 Teaspoons cornflour
1/2 Cup caramel sauce (store bought)
Pinch of salt
50g Butter, melted
While the pears poach, preheat the oven to 180°C and make the crumble. In a food processor, combine the flour, cornflour and salt. Add the caramel sauce and blitz to combine. Add the butter and blitz until a fine crumb forms.
Place on a baking tray lined with baking paper and bake until golden, roughly 12-15 minutes.
Recipe created by Claire Winstanley of Good Looking and cooking/ http://www.goodlookingandcooking.com
“Good Looking and Cooking is about having fun and being silly, simple and free to create dishes that are not only really, really ridiculously good looking but truly delicious.”