Vanilla poached pears with butterscotch sauce

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• Kimbob

  06 March 2009

  Kimbob rated and commented on this recipe

  

  Thia was so easy and delicious - the utterscotch sauce can be made for lots of different puddings - it's lovely with ice cream.

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• Luscokitty

  30 September 2009

  Luscokitty rated and commented on this recipe

  

  I made this tonight, for a teatime treat, with pears from my own garden; totally divine. So quick and easy too!

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• robo-lufc

  27 November 2009

  robo-lufc commented on this recipe

  can this sauce be reheated?

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• Hannah S

  13 April 2010

  Hannah S rated and commented on this recipe

  

  I used up the toffee sauce from the sticky toffee pudding recipe and reheated it in the microwave - worked really well with the pears! Poached pears are so yummy. I didn't use a vanilla pod (so expensive), just a little vanilla essence and they were still really nice.

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• Katieboo

  28 February 2011

  Katieboo commented on this recipe

  Oh. My. God. This recipe is so simple and the Butterscotch sauce is totally amazing! I added a bit of mix spice to the poaching mix which added a bit of extra flavour.

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• Becks

  05 March 2011

  Becks rated and commented on this recipe

  

  Not for me, I'm afraid. Not keen on pears and was hoping that this recipe might change my mind. The husband had been badgering me to make poached pears for ages and so I picked this recipe because I love butterscotch. Found the pears to be very watery - might be helpful if the recipe recommended the varieties which work best for poaching. The butterscotch sauce was lovely although would have benefitted from a little salt (or I will use salted butter next time). Will definitely be keeping the sauce leftovers to use with pancakes on Tuesday!

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• Jayne147alfa

  01 October 2012

  Jayne147alfa commented on this recipe

  Very, very easy and went down very well. I used vanilla essence rather than a pod and once the pears were simmering I popped them onto the slow cooker whilst I went off to do the supermarket shop. I put the sauce ingredients into a small saucepan and turned it on as i cleared away the main course plates. Gently reheated the pears so they were warm and hey presto, a delicious and looks like I've gone to a lot if effort pudding. The butterscotch sauce is lovely and can be used in all sorts of desserts, the couple of tablespoons I had left over went into a baked vanilla cheesecake the next day which was amazing.

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• Helen Casey

  16 February 2013

  Helen Casey rated and commented on this recipe

  

  Made this tonight for the first time & it was absolutely delicious. The sauce is so good.

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Ingredients

• 4 whole pears , peeled and cored (leave the stalks on)
• 1 vanilla pod , split
• 150g golden caster sugar
• 30g butter
• 100g light muscovado sugar
• 2 tbsp golden syrup
• 142ml pot double cream

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 4 whole pears , peeled and cored (leave the stalks on)
• 1 vanilla pod , split
• 150g golden caster sugar
• 30g butter
• 100g light muscovado sugar
• 2 tbsp golden syrup
• 142ml pot double cream

Per serving

559 kcalories, protein 1.1g, carbohydrate 86.9g, fat 25.4 g, saturated fat 14.6g, fibre 2.6g, salt 0.22 g

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