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4
Easy
40 min
By Fran Warde
Published 2009
This recipe is simply divine, believe me! I love the caramel sauce and the pears poached in a vanilla syrup, all topped with a few chopped hazelnuts.
Place the water in a pan with the sugar and vanilla pod and heat until a syrup is formed. Carefully place the pears in the syrup and put a round of greaseproof paper on top of them weighted down with a wooden spoon — this helps to keep the pears submerged in the syrup. Simmer the pears for 20 minutes, then remove from the heat and leave to cool in the syrup.
To make the caramel sauce, g