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From Stephanie Alexander’s “the cooks companion”, a very rich and indulgent dessert.
Serves 2
Serves 2
Ingredients
Ingredients
Equipment Required
Equipment Required
Butter
4 pears
8 tablespoons castor sugar
1 vanilla bean, split and broken into pieces
2 tablespoons water
4 tablespoons thickened cream
Small oven proof dish
Method
Method
Preheat oven to 160 c.
Butter a small oven proof dish.
Peel, halve and core pears.
Place pear halves in dish, hollow side up.
Scatter castor sugar over pears, (one table spoon per pear half) then dot with butter.
Place vanilla bean pieces in dish then pour in water.
Cover dish tightly with foil and bake for at least 1 1/2 hours.
When pears are tender remove foil and spoon 2 teaspoons cream into each pear hollow.
Increase oven temperature to 200 c.
Return dish, uncovered, to oven for 15 minutes until cream has melted and mingled with juices.
Allow to cool a little before serving.
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Dessert, French
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