Pan-fried pears with ginger & chilli butter

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Merrilees Parker

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Recipe by Merrilees Parker

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1. Peel the pears and cut into quarters, then remove the cores. Heat a heavy-based frying pan over a medium heat. Add the butter and when it starts to foam, add the chilli and ginger. Stir well to combine, then add the pear quarters.
2. Cook for 1-2 mins on each side or until tender and lightly golden. Serve with some crème fraîche or yogurt, if you like.

Making it nutty or with Madeira cake

Top with a few flakes of toasted almonds or pecan nuts. Or to try another version, once cooked, thinly slice the pears. Serve on a thick slice of Madeira cake, top with vanilla ice cream and spoon over the sauce.

Per serving

154 kcalories, protein 1g, carbohydrate 15g, fat 10 g, saturated fat 7g, fibre 3g, salt 0.2 g

'I am not really a pudding person - so seldom make them, but I enjoyed cooking this. It is quick, looks impressive and the flavour wasn't overpowering, just gentle on the palate.'

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• kings

  23 December 2007

  kings rated and commented on this recipe

  

  Excellent, re-freshing and easy

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Ingredients

• 4 not too ripe pears (we used Conference)
• 50g butter
• ½ red chilli , deseeded and finely chopped or 1 tsp dried chilli flakes
• 2 tsp freshly grated ginger or 1 tsp ground ginger
• crème fraîche or yogurt, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 5 mins

Ingredients

• 4 not too ripe pears (we used Conference)
• 50g butter
• ½ red chilli , deseeded and finely chopped or 1 tsp dried chilli flakes
• 2 tsp freshly grated ginger or 1 tsp ground ginger
• crème fraîche or yogurt, to serve

Per serving

154 kcalories, protein 1g, carbohydrate 15g, fat 10 g, saturated fat 7g, fibre 3g, salt 0.2 g

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