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Recipe by olive magazine

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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

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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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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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