Caramelized Pears with Brandy Caramel
Golden Pears with Brandy caramel, softly whipped vanilla cream and almond crumble
Ingredients
- 4 ripe pears peeled, halved and cored
- 70 g butter divided
- 40 g plain flour
- 20 g flaked almonds
- 100 g caster sugar divided
- 40 ml brandy
- 200 ml double cream divided
- 1 tsp vanilla extract
- 1 tsp lemon juice
- small pinch of salt
Instructions
- Bake the crumble. Heat the oven to 180°C. Rub 25 g butter into the flour, then stir in almonds and 20 g sugar. Spread on a lined tray and bake for 12–15 minutes, stirring halfway, until golden. Cool.
- Cook the pears. Sauté the pear halves in 20 g butter, cut-side down, until golden. Turn, add 2 tbsp water and cover. Cook gently for 8–12 minutes, until tender; add lemon juice.
- Make the caramel. In a deep saucepan, dissolve the remaining sugar in 2 tbsp water and cook to amber. Remove from the heat. Carefully whisk in 80 ml warmed cream, then the remaining butter, salt and measured brandy. Return to a gentle simmer for 2 minutes. Cool slightly. Whisk the remaining cream and vanilla to soft peaks.
- Plate. Serve two pear halves per plate with a little warm brandy caramel, vanilla cream and almond crumble
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