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Halloween pears

  • 1.0 Star
  • Timer Prep 20 min
    Cook 40 min
  • Chart 623.0 cal/
  • Chef hat Medium


Chop the pistachios. Peel and core the pears. Zest the lemons.


  1. 1 In a small saucepan, combine 500ml water with the orange juice, sugar, lemon zest, maple syrup, cloves, star anise and cinnamon stick.
  2. 2 Bring to the boil and simmer gently for 10 minutes.
  3. 3 Gently drop the pears into the poaching liquor and cook until a knife slides though the flesh easily, but the pears retain their structure.
  4. 4 Allow to cool, then remove the pears from the liquor and chill in the fridge.
  5. 5 Meanwhile, make the caramel.
  6. 6 In a pan, combine 150ml of the poaching liquor with the sugar and maple syrup, place over a medium heat and cook until it reaches a deep golden colour.
  7. 7 Gently warm the cream in the microwave, then carefully add to the caramel, stirring well to combine.
  8. 8 Add the sea salt and keep warm.
  9. 9 Melt the chocolate over a bain-marie.
  10. 10 Dip the pears into the chocolate at a 45° angle, gently wiping any excess from the base.
  11. 11 Allow to set.
  12. 12 To serve, spoon the caramel into four bowls, topping each with a pear and a sprinkle of pistachios.

1 Review

  • Sara

    Is there a mis-Print here? 2 cloves creamy milk or creme fraiche does not make sense. What is the correct quantity of milk or creme fraiche?

  • Average per serving
  • Calories 623.0kCal
  • Fat28.9g
  • Saturated14.8g
  • Salt0.3g
  • Carbohydrates80.7
  • Sugar78.5g
  • Protein6.9g
  • Fibre6.4g