The inherent beauty of Buerre Bosc pears may be well documented in still-life paintings, but this winter fruit is best enjoyed roasted and drizzled with a dreamy, butterscotch syrup.Â
Deceptively simple (the oven does most of the work for you), roasted pears is a dish any keen entertainer should seriously consider adding to their repertoire. Makes a perfectly wonderful stand-alone dessert but can easily play the perfect sidekick to a vanilla custard pie or a boozy salted pecan and maple tart.
Ingredients
Method
Preheat oven to 20 degrees Celsius fan-forced or 220 degrees Celsius for conventional. Grease the base of a 25cm round roasting pan with butter.Â
Arrange pears in roasting pan in a single layer, cut side up. Scatter with butter and brown sugar, then drizzle over vanilla. Roasted – uncovered- for 25 minutes. Turn over and roast for a further 15 minutes or until pears appear almost tender.Â
Gently remove pears from pan and set aside. Add cream, golden syrup and extra brown sugar to pan and whisk until combined. return to oven for a further 15 minutes, or until sauce is golden brown and caramelised. Then return pears to dish. Serve hot.Â
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