Vanilla poached pears with butterscotch sauce

Vanilla poached pears with butterscotch sauce

This rich sauce makes the perfect covering for lightly poached pears

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 30 minutes

Method

  1. Poach the pears in enough simmering water to cover them, along with the vanilla pod and the caster sugar, for about 15 minutes or until tender. drain.
  2. Simmer the butter, muscovado, golden syrup and double cream for 5-7 minutes until smooth and dark golden.
  3. Put the pears in bowls and pour over the butterscotch sauce.

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

Recipe from olive magazine, October 2008.

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Latest comments and suggestions

  • 06 March 2009

    Kimbob rated and commented on this recipe

    5 stars

    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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  • 30 September 2009

    Luscokitty rated and commented on this recipe

    5 stars

    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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Difficulty and servings

Easy

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
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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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