Pears are under-rated, they genuinely need a little publicity. Add them to your lunchbox instead of an apple or mandarin, or use them in a dessert. I will often grab a few while shopping to add to the fruit bowl and more often than not I’m the only one who eats them. But fry them up and turn them into a scrumptious dessert and suddenly there is a demand for more. If there is no creme fraiche to fold through, lightly whipped cream will do.
Ingredients
| 20 g | Butter |
| 100 g | Caster sugar |
| ½ cup | White wine |
| ¼ cup | Lemon juice |
| ½ tsp | Ground ginger (Main) |
| 3 | Pears, peeled and quartered (Main) |
| ¼ cup | Macadamia nuts, toasted |
| 150 g | Creme fraiche (Main) |
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Directions
- Melt the butter in a heavy-based frying pan. Add the caster sugar, wine, lemon juice and ginger, stir gently and continue to slowly bring to a simmer. It will slowly turn a caramel colour.
- Add the pear quarters. Cook for 20 minutes, turn gently every few minutes. Remove from the heat and cool.
- Before serving, fold 2 tablespoons of the caramel through the creme fraiche.
- Top with nuts and serve with a dollop of the caramel creme fraiche mixture.
