52 weeks of little helps
- Add 4 scoops of vanilla ice cream onto a tray and store in the freezer. Cut 4 pears in half and toss in 2 teaspoons of lemon juice.
- In a frying pan, heat 1 tablespoon of the butter over a medium heat and sauté the pears until lightly browned. Remove from the pan and add another 2 tablespoons of butter and 50g of light brown sugar. Melt on a low heat until bubbling. Remove from the heat and add the 1 teaspoon of vanilla and 100ml of double cream. Cook for another minute, sprinkle over ½ a teaspoon of salt, add the pears and cook for a few minutes until warmed through.
- Serve the pears with the ice cream and a scattering of almond flakes.
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Indulgent caramelised pears
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