Caramelised Pear with Chantilly Cream

Posted in Recipes on September 29, 2006 by Dharm Navaratnam |

Caramelised Pear with Chantilly CreamServes: 6

Ingredients

Caramelised Pears

  • 6 fresh pears, halved
  • 300 ml cream
  • 1 cup sugar
  • ½ cup water
  • 2 tsp rum (optional)

Chantilly Cream

  • 300 ml whipping cream
  • 3 tbsp icing sugar
  • 2 tsp vanilla

Method

Caramelised Pears

  1. Preheat the oven to 200°C.
  2. Make the caramel by melting sugar with water in a heavy saucepan.
  3. Bring to the boil without stirring and continue boiling till sides of syrup start to turn golden.
  4. Allow the caramel to cool slightly and then add in the cream. Be careful as the mixture will splutter. Continue to boil until it becomes thick.
  5. Bake the pears for about 30 minutes or until tender.
  6. Spread 1/3 of the caramel over the pears and bake for another 15 minutes. If using rum, add it into the remaining sauce and mix well.
  7. Serve the pears with the remaining sauce and Chantilly Cream

Chantilly Cream

  1. Combine the icing sugar and vanilla with the cream.
  2. Whip until stiff peaks form.
  3. Refrigerate until ready to serve.

Food Notes

  • If using canned pears, bake them directly in oven with 1/3 of caramel sauce for 20 minutes and then serve.