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THE soft texture of pears make them a perfect dessert ingredient, and paired with homemade butterscotch sauce, one is in for a perfect treat.
Ingredients: (Serves 6)
Fresh juice of one lemon;
175g of castor sugar;
One teaspoon vanilla essence;
Six ripe whole pears, peeled with stalks attached.
Butterscotch sauce
115g of castor sugar;
300ml cream;
25g unsalted butter.
Method
For the pears, pour 1,7 litres of water into a saucepan and add the lemon juice.
Stir in the sugar, vanilla and heat gently until the sugar has dissolved and boil for five minutes.
Add the pears making sure that they are immersed in the syrup and cover for 15-20 minutes until tender.
Remove the pears from heat and cool the pears in the syrup.
Butterscotch sauce: Method
Measure four tablespoons on the pear syrup into a pan and heat with the sugar until the mixture turns a golden caramel in colour. Remove from the heat and quickly stir in the cream and the butter to make a smooth sauce.
To serve, slice a small piece from base of pear so that each pear can stand upright. Spoon over a little butterscotch sauce and enjoy.- SHEARLY CRIPPS RECIPE DIARY
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Online Reporter