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.
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
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.
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