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    Vanilla Pears with Hot Fudge Sauce

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    Vanilla Pears with Hot Fudge Sauce

    This recipe uses English Conference pears - one of the most popular varieties. Conference pears are an ideal choice for poaching because of their delicate, sweet flavour and creamy-white flesh. They are also at their best at this time of year and are complemented by the hot fudge sauce and melting chocolate of the Florentine biscuits.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 25g vanilla sugar
    • 25g caster sugar
    • 1 tbsp lemon juice
    • 4 ripe Conference pears, peeled, halved and cored
    • 75g unsalted butter
    • 150g light soft brown sugar
    • 170g can Waitrose Evaporated Milk
    • 1 tbsp golden syrup
    • 8 Waitrose Florentine Biscuits


    1. Place the vanilla sugar, caster sugar, lemon juice and 600ml cold water in a large pan and bring gradually to the boil, stirring occasionally until the sugar has dissolved. Then add the pears and simmer gently for 10-15 minutes, or until tender.
    2. Meanwhile, to make the fudge sauce, place the butter, brown sugar, evaporated milk and syrup in a pan and cook gently over a low heat for 2-3 minutes, or until the butter has melted. Then gently bring to the boil, stirring continuously, for 3-4 minutes until the sauce thickens slightly. Remove from the heat.
    3. Drain the pears from the syrup and divide between 4 plates. Crush 1 Florentine biscuit into the hollow of each pear half, then pour the fudge sauce over the top. Serve immediately.

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    Cook's tips

    The pears can be cooked and cooled in the syrup and chilled in the refrigerator until ready to use, then served cold with the hot sauce. The fudge sauce is also delicious poured over ice cream. To produce a neat looking pear, use a melon baller to remove the central core and rub the peeled pears with a clean, dry tea towel to remove any ridges caused by peeling.


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