Cotswold Cottage Recipes
Caramalised Pears (this is a great dessert and can be used in many different ways. One of my favourite ways is to make small pastry tarts and fill with the pears, then sprinkle a small amount of crumble mixture over them. Bake and serve piping hot with whipped cream or custard)
Preheat oven to 180°C/350°F.
Peel the pears and cut each in half length wise, core the pears (a melon baller makes this easy) and remove any tought threads that run from the top of the core to the stalk.
Melt 50g/2oz butter in a heavy oven proof sauce pan over medium heat, add honey, sugar, five spice or mixed spice, orange juice and ginger and still until dissolved, then add vanilla pod and bring to the boil. Add the pears rolling them to coat them all over in the mixture and cook for 2 minutes. Add ginger wine, white whine, remaining butter and green pepper corns. Place the pears cut side down and transfer the pan to the over. Cook for about 25 minutes until soft and slightly caramelised basting every 6-8 minutes.
Either serve straight away or cover, cook and whill till required (keeps for four days in the fridge).