Roasted Pears In Almond Crumbs With Cinnamon-Brandy Caramel Sauce
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
Poached pears are coated in almond and pistachio crumbs, roasted until golden, and served with a cinnamon-brandy caramel sauce and vanilla ice cream.
Ingredients
- 4 large pears (Comice, Conference or Packham)
- 60 g finely chopped almonds finely chopped
- 25 g finely chopped pistachio nuts finely chopped
- 29.6 ml brown (light muscovado) sugar
- butter for greasing
- vanilla ice cream to serve
- 1.2 L water
- 500 g caster (superfine) sugar
- 3 lemons juiced
- 1 cinnamon stick
- 400 ml poaching liquid from the pears
- 1 cinnamon stick
- 100 ml brandy
- 200 ml double (heavy) cream
Nutrition (per serving, estimated)
Estimated based off 8 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 112 mg
- Iron: 2.29 mg
- Magnesium: 37.2 mg
- Phosphorus: 77.6 mg
- Potassium: 414 mg
- Zinc: 0.59 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 large pears (Comice, Conference or Packham)
- 29.6 ml brown (light muscovado) sugar
- 1.2 L water
- 500 g caster (superfine) sugar
- 1 cinnamon stick
- 400 ml poaching liquid from the pears
- 1 cinnamon stick
- 100 ml brandy
- 200 ml double (heavy) cream
Prepare
- 60 g finely chopped almonds, finely chopped
- 25 g finely chopped pistachio nuts, finely chopped
- butter, for greasing
- vanilla ice cream, to serve
- Juice 3 lemons
Let's Cook
-
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.
-
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.
-
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.
-
Step 4.
While the pears cool, preheat the oven to 180°C/350°F/gas mark 4. Grease a baking sheet with butter.
-
Step 5.
In a shallow bowl, mix 60g finely chopped almonds, 25g finely chopped pistachios, and 2 tablespoons brown sugar. Set aside.
-
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.
-
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.
-
Step 8.
Roll each cooled pear in the nut-sugar mixture until evenly coated. Place the pears on the greased baking sheet.
-
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.
-
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.