Spiced baked pears recipe
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Spiced baked pears recipe

There are so many different fruit desserts and pears are often overlooked. However, they’re making a comeback and our spiced baked pears will make the difference. The homemade syrup is the perfect consistency with the baked pears and adds a bit of candy flavour to the dish. I’ts a very simple recipe that anybody who loves desserts can whip up in a flash. It’s great for those dinner parties with friends.

Spiced baked pears suggestions

This treat is especially welcoming during the holiday season thanks to spices like cloves and cinnamon with a splash of brandy. You can use brandy or sherry in your syrup and it will just lightly flavour it. The pears come out of the oven all golden and beautiful but just beware when opening it. It’s best served with some whipped cream and you can even add a squeeze of lemon juice to freshen up some of the richness.

When your friends come over for a dinner party, step-up your dessert game to finish the night off. Try our spiced baked pears recipe.

Spiced baked pears recipe

Spiced baked pears recipe

Recipe by Gary Dunn

Course: Dessert

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Ingredients

  • 8 ripe pears, cored from the base

  • 6 tbsp redcurrant jelly

  • 1 tbsp port or sweet sherry

  • 1 pinch powdered cloves and cinnamon

  • 1 tbsp orange juice

  • 2 tbsp brown sugar

  • 1 dstsp cornflour

  • 8 cloves

Method

  • Place pears in a lightly buttered ovenproof baking dish.
  • Dissolve the redcurrant jelly, powdered cloves and brown sugar in the port or sherry and orange juice, making liquid up to 500ml with water. Boil to form a light syrup
  • Pour over the pears and bake in a 180°C oven, for 12-15 minutes. Strain off syrup.
  • Mix with blended corn ­flour and bring to boil. Cook until transparent stirring occasionally.
  • Pour over pears and allow to cool.
  • Decorate with cloves. This can be served with whipped cream. (See notes below)

Notes

  • To whip cream, chill the bowl and whisk. Whip the cream lightly and slowly away from the heat. As soon as the whisk leaves a distinct tail, stop whisking.

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