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Archive for May, 2015

Easy. Delicious.

image

Butterscotch sauce
1 cup raw sugar
3 tablespoons unsalted butter
200ml cream
In a non stick pan, gently melt sugar and butter for 2 minutes. Add cream. Bring to medium heat and whisk for a few minutes until smooth and well combined. Lower heat and simmer for 5 minutes. Put aside and allow to cool.

Spiced poached pears.
I used the little lunch box sized pears because they’re pretty.
1kg peeled pears

In a large saucepan bring 6 cups of water to the boil.
Add
1 cup raw sugar
1 stick of cinnamon/casia bark
8 juniper berries
8 cloves
1 star anaise
1/2 teaspoon of freshly ground nutmeg
1 split vanilla bean

Bring to the boil for 2 minutes.
Add the pears.
Bring to the boil then lower to a simmer.
Simmer until the pears are tender, 30-45 minutes depending on the size of the pears.
Remove the pears.
Strain the spices from the poaching liquid.
Bring to the boil and reduce the liquid by half.

These can be served warm (with two table spoons of butterscotch sauce or cream or ice cream)
for dessert or cold for a treat.
They last about a week.

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