Ginger caramel pears with creme fraiche
( SERVES 4 )
Photo by Babiche Martens
Pears are under-rated, they genuinely need a little publicity. Add them to your lunchbox instead of an apple or mandarin, or use them in a dessert. I will often grab a few while shopping to add to the fruit bowl and more often than not I’m the only one who eats them. But fry them up and turn them into a scrumptious dessert and suddenly there is a demand for more. If there is no creme fraiche to fold through, lightly whipped cream will do.
- Melt the butter in a heavy-based frying pan. Add the caster sugar, wine, lemon juice and ginger, stir gently and continue to slowly bring to a simmer. It will slowly turn a caramel colour.
- Add the pear quarters. Cook for 20 minutes, turn gently every few minutes. Remove from the heat and cool.
- Before serving, fold 2 tablespoons of the caramel through the creme fraiche.
- Top with nuts and serve with a dollop of the caramel creme fraiche mixture.
More of Angela's sweet treat recipes