Save to your scrapbook
Baked pears & blackberries with butterscotch sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
8 ripe pears, such as Conference
50g Demerara sugar
200ml white wine or apple juice
30g pecan nuts, roughly chopped
For the butterscotch sauce
75g light muscovado sugar
6 tbsp golden syrup
6 tbsp double cream
1. Preheat the oven to 180ºC, 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.
Typical values per serving:
This recipe was first published in July 2013.