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Caramel Pears with Rosemary

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Modern Classics

By Frances Bissell

Published 2000

  • About

Ingredients

  • 6 pears, peeled and cored
  • 6 tablespoons Demerara or light muscovado sugar
  • 1

Method

Put the pears in a heavy saucepan with a lid. Add the sugar, a tablespoon of water, and a sprig of rosemary. Cover, and cook gently until the pears are tender.

Transfer them to individual bowls or a serving bowl, and spike each with rosemary through the fatter part of the pear. Remove the rosemary sprig from the pan, and add the cream. Bring to the boil, and cook until the caramel thick

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