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Which reminded me of this easy pear recipe which I used to cook as a dessert when I was catering for Wet, Wild and Windy Weekends in the Scripture Union centre around this time of the year.
Bake Pears in Caramel Syrup: for 6-8
Take 6-8 medium sized ripe pears, peel, cut in half and scoop out the cores. Roll gently around in a dish with 3 tblsp of lemon juice, to prevent discolouring.
Arrange the pears cut side down in a shallow dish just the right size to hold them. all. Drizzle any remaining lemon juice over, and then sprinkle with enough cinnamon and ginger to give a taste but not be too strong.
In a pan, heat 8 ounces / 1 cup sugar till it melts and goes pale golden brown. Pour it over the pears, making sure to keep your hands well above the dish, as the caramel will spit on contact with the pears and lemon juice.
Bake at 190C / Mark 5/ 375F for about half an hour, till pears are tender. Serve warm with some of the syrup from the pan, and vanilla icecream or thick whipped cream.
Now I want upside-down pear gingerbread - and with the weather having got as cold as it has, it's the time of year for it. I finished my sweater in perfect time.
I don't often post cards here, but I was so happy with how this one turned out, given that it was for a difficult situation - someone leaving work because of redundancy.
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1 comment:
Your recipe looks delicious!!! And your card is fabulous!!!
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