750 g conference pears, peeled, halved and cored
2/3 cup (150 ml) 1/4 pt white wine
2 level tbsp caster sugar (superfine granulated)
1/2 stick (4 Tbsp) 50 g butter
3/8 cup (75 g) soft light brown sugar
2 tbsp golden syrup (substitute light corn syrup)
142 ml carton double cream (heavy cream)
fresh mint sprigs to decorate, optional
2/3 cup (150 ml) 1/4 pt white wine
2 level tbsp caster sugar (superfine granulated)
1/2 stick (4 Tbsp) 50 g butter
3/8 cup (75 g) soft light brown sugar
2 tbsp golden syrup (substitute light corn syrup)
142 ml carton double cream (heavy cream)
fresh mint sprigs to decorate, optional
method
1. Place the wine and sugar in a saucepan and stir until dissolved.
2. Add the pears, cover and simmer gently for 15 minutes, turning occasionally, until tender.
3. Remove from the pan and allow to cool.
4. Meanwhile, melt the butter, brown sugar and syrup in a saucepan, stirring occasionally.
5. Boil for 2-3 minutes, then stir in the cream.
6. Serve the sauce hot or cold with the pears.
2. Add the pears, cover and simmer gently for 15 minutes, turning occasionally, until tender.
3. Remove from the pan and allow to cool.
4. Meanwhile, melt the butter, brown sugar and syrup in a saucepan, stirring occasionally.
5. Boil for 2-3 minutes, then stir in the cream.
6. Serve the sauce hot or cold with the pears.
serving amount
serves: 4
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