Sautéed Pears with Salted Caramel & Pecans


Preparation info

  • Difficulty


  • Serves:


Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

This stylish dessert is very easy, despite the stirring involved to reduce the coconut milk. Watch the pan like a hawk when you caramelise the sugar, and remember it will keep cooking after you take it off the heat.

PREPARATION: 10 minutes
COOKING: 30 minutes


  • 1 x 400 ml (14 fl oz) tin coconut milk
  • 100 g ( oz) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt flakes, or to taste
  • 4 pears
  • 2 tablespoons refined coconut oil
  • 60 g ( oz) pecans


Pour the coconut milk into a small pan and whisk to combine the cream and the milk. Briskly simmer over a medium heat, stirring constantly, until reduced by half, about 15 minutes. Set aside.

Put the sugar in a heavy pan, add 2 tablespoons cold water and mix well until combined. Set over a medium–high heat and cook without stirring until the mixture turns pale amber. Remove from the heat and carefully (the caramel will splatter!) stir in the reduced coconut milk, vanilla and salt. Return to a medium heat and let the caramel bubble away, stirring often, for about 5 minutes until thickened. Set aside.

Peel, quarter and core the pears. Heat the coconut oil in a large frying pan over a medium–high heat and add the pear pieces. Fry until golden on all sides, about 5 minutes. Add the pecans, shake the pan to coat in the juices and cook for a further 2 minutes.

To serve, arrange the pears on serving plates, spoon over the caramel sauce and scatter with the pecans. Serve immediately, while the pears and sauce are still warm.