Caramelised cardamom pears

Caramelised cardamom pears

By
From
The 12 Days of Christmas
Serves
8
Photographer
Mark Roper

Pears are perfect poached, baked, grilled or sautéed, or simply wash and eat. Choose firm but ripe pears for this superb dish, perfect for those who want a fruit dessert for Christmas.

Ingredients

Quantity Ingredient
90g unsalted butter, plus 10 g extra
1/2 cup soft brown sugar
1 teaspoon ground cardamom
3/4 cup water
8 ripe pears, peeled halved and cored, (see tips)
1/4 cup dark rum
mascarpone cheese, to serve

Method

  1. Preheat the oven to 220°C. Melt the butter in a saucepan over a moderate heat and stir in the sugar, cardamom and water, until the sugar dissolves.
  2. Arrange the pears in a greased shallow ovenproof baking dish. Spoon over the caramel and toss to coat; dot with the extra butter. Bake in the oven, uncovered, for 30–45 minutes, basting the pears several times with the pan juices. Transfer the pears with a slotted spoon onto 8 dessert plates.
  3. Stir the rum into the syrup until well combined. Scoop a spoonful of mascarpone onto each plate and spoon the syrup over the pears. Serve warm or cold.

Tip

  • Beurre bosc is an elegant pear with greenish-brown skin that warms to a dark cinnamon brown when ripe. It has a delicate texture and flavour and is an ideal dessert pear for this recipe. Bartlett and packham pears are also suitable.

Tip

  • If oven space is at a premium on Christmas Day, pears can be ready to go into the oven when it’s free of a main dish, or prepare and cook well ahead.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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