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Ingredients
Method
- 4 firm pears (Packham or Beurre Bosc), halved and cored
- 30g butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 60ml water
- Caramel: 150g caster sugar, 60ml water, 100ml thickened cream, 40g butter, 1 teaspoon flaky sea salt
- 50g roasted hazelnuts, roughly chopped
- Vanilla ice cream or mascarpone, to serve
- Heat the oven to 190°C. Place the pears cut side up in a baking dish, spoon over the melted butter, brown sugar and cinnamon, and pour the 60ml water into the dish. Bake for 30 to 35 minutes until tender.
- For the caramel, dissolve the caster sugar in the 60ml water over medium heat without stirring, then cook for 6 to 8 minutes, swirling the pan, until deep amber. Take off the heat and whisk in the cream (it will spit), the butter and the salt.
- Plate the pears with their baking juices, pour over the caramel and scatter with hazelnuts. Serve with ice cream or mascarpone.
15 minutes, plus 35 minutes baking
4 serving
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