6 large, firm eating pears
finely grated rind and juice of 1 lemon
3/4 cup (150 g) granulated sugar
1 tbsp (15 ml) rum
1 level tbsp (15 ml) arrowroot
2 tbsp (30 ml) cold water
double cream (heavy cream)
finely grated rind and juice of 1 lemon
3/4 cup (150 g) granulated sugar
1 tbsp (15 ml) rum
1 level tbsp (15 ml) arrowroot
2 tbsp (30 ml) cold water
double cream (heavy cream)
method
1. Peel the pears thinly, keeping the stems intact, dip them in lemon juice to prevent discoloration.
2. Sit the pears in a single layer in a saucepan.
3. Pour over them the rest of the lemon juice and grated rind, with sufficient water to just cover the pears up to 2.5 cm (1 in).
4. Cover the pan, bring to the boil and simmer for about 20 minutes, until the pears are tender.
5. Meanwhile, put the sugar into a heavy-based pan and cook over a medium heat, without stirring, until it caramelises, cool slightly.
6. Remove the pears from the pan and gradually stir the juices from the pan and the rum into the caramel, working with a wooden spoon to remove the caramel sediment from the pan base.
7. Blend the arrowroot with the water and gradually add to the sauce, stirring all the time, bring to the boil.
8. Replace the pears in the juices, cover and simmer lor a further 15-20 minutes.
9. Serve hot, with plenty of double cream.
2. Sit the pears in a single layer in a saucepan.
3. Pour over them the rest of the lemon juice and grated rind, with sufficient water to just cover the pears up to 2.5 cm (1 in).
4. Cover the pan, bring to the boil and simmer for about 20 minutes, until the pears are tender.
5. Meanwhile, put the sugar into a heavy-based pan and cook over a medium heat, without stirring, until it caramelises, cool slightly.
6. Remove the pears from the pan and gradually stir the juices from the pan and the rum into the caramel, working with a wooden spoon to remove the caramel sediment from the pan base.
7. Blend the arrowroot with the water and gradually add to the sauce, stirring all the time, bring to the boil.
8. Replace the pears in the juices, cover and simmer lor a further 15-20 minutes.
9. Serve hot, with plenty of double cream.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
