Baked pears & blackberries with butterscotch sauce


8 ripe pears, such as Conference
50g Demerara sugar
200ml white wine or apple juice
300g blackberries
30g pecan nuts, roughly chopped

For the butterscotch sauce
60g butter
75g light muscovado sugar
6 tbsp golden syrup
6 tbsp double cream


1. Preheat the oven to 180ÂșC, gas mark 4. Halve the pears and scoop out the cores using a teaspoon. Place, cut-side up, in a large roasting tin so that they all sit in a single layer. Scatter over the demerara sugar and then pour the wine or apple juice into the bottom of the tin. Roast for 25 minutes then, 10 minutes before the end of cooking, scatter over the blackberries and pecans and continue to bake until the pears are tender and the blackberries are softened, releasing their juices, and the pecans are golden.

2. To make the sauce, place the butter, sugar and golden syrup in a saucepan and gently heat for about 5 minutes until the sugar has dissolved. Remove from the heat and stir through the cream. 

3. Place 2 pear halves on each serving plate and spoon over some blackberries, pecan nuts and juices from the roasting tin. Serve with the butterscotch sauce. 

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes 35 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 782.408kJ
Fat 3g
Saturated Fat 1.9g
Carbohydrate 39g
Sugars 37.4g
Salt 0.1g

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4 stars

Average user rating Based on 7 ratings

This recipe was first published in Wed Jul 31 15:05:31 BST 2013.