Roasted Pears In Almond Crumbs With Cinnamon-Brandy Caramel Sauce

Let's Cook

1. Step 1.

   Carefully peel the pears, leaving the stalks intact. Use a melon baller to scoop out the core from the bottom, creating a small cavity. Set the pears aside.

2. Step 2.

   In a stainless-steel saucepan, combine 1.2 liters water, 500g caster sugar, juice of 3 lemons, and 1 cinnamon stick. Bring to a boil over high heat, stirring to dissolve the sugar.

3. Step 3.

   Add the peeled pears to the boiling poaching liquid. Reduce heat to a gentle simmer and poach for 6–8 minutes, until the pears are just tender when pierced with a knife. Remove from heat and let the pears cool in the liquid.

4. Step 4.

   While the pears cool, preheat the oven to 180°C/350°F/gas mark 4. Grease a baking sheet with butter.

5. Step 5.

   In a shallow bowl, mix 60g finely chopped almonds, 25g finely chopped pistachios, and 2 tablespoons brown sugar. Set aside.

6. Step 6.

   To make the sauce, strain 400ml of the poaching liquid into a separate saucepan. Bring to a boil over high heat, then reduce heat to medium-high and cook until the liquid bubbles and caramelizes, about 5 minutes. Watch closely to prevent burning.

7. Step 7.

   Remove the caramelized liquid from heat. Add 1 cinnamon stick, then carefully stir in 100ml brandy and 200ml double cream. The mixture may splatter, so stir gently. Return to medium heat and bring to a boil, then remove from heat and whisk until smooth. Pass through a fine sieve into a bowl and set aside.

8. Step 8.

   Roll each cooled pear in the nut-sugar mixture until evenly coated. Place the pears on the greased baking sheet.

9. Step 9.

   Roast the pears in the preheated oven for 6–8 minutes, until the coating is lightly golden and the pears are heated through.

10. Step 10.

    Place each roasted pear on a serving plate. Drizzle with the cinnamon-brandy caramel sauce and serve with a scoop of vanilla ice cream.