Ingredients

  • Poached pears
  • 4 oranges zest and juice
  • 1 lemon juiced
  • 1900 milliliters water
  • 400 grams sugar, caster
  • 6 pears Anjou, peeled
  • Caramel
  • 100 grams sugar, caster
  • 55 grams brown sugar
  • 355 milliliters double cream
  • 1 clove, whole
  • 5 cardamom, whole
  • ¼ teaspoon fennel seed
  • ¼ teaspoon black peppercorns
  • 2 3 inch cinnamon stick
  • 25 grams hazelnuts toasted, chopped

Directions

1. Pears: Add all ingredients to pot. Simmer for 15-25 minutes, or until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool.)
2. Caramel: Melt sugars in heavy saucepan. Continue cooking until deep golden caramel. Carefully pour in cream and stir in spices. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1 1/2 cups, about 10 minutes. Pour sauce through a sieve into a 2 cup measure and cool to just warm.
3. Assemble: Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.
4. Pears can be poached 2 days ahead and chill, covered, in poaching liquid. Bring pears to room temperature before serving.
5. Sauce may be made 2 days ahead and chilled, covered. Reheat to warm before serving.

Notes
Notes:Original serves 6.
Serving Ideas:Original serves 6.


Categories
Desserts, Fruit
Keywords
Fruit Desserts
MacGourmet downloadPears with Spiced Caramel Sauce. To import, drag image to your MacGourmet recipe box.