BBC

Pears poached in rosemary syrup with caramel sauce

Veg

Ingredients

For the caramel sauce

Preparation method

  1. Place the pears in a pan large enough to accommodate them comfortably. Add the lemon juice, sugar, sprig of rosemary and enough water to cover the pears.

  2. Bring to the boil, turn down the heat and simmer gently until the pears are soft.

  3. While the pears are cooking, make the caramel sauce. Tip the sugar into a non-stick pan and heat gently until the sugar is dissolved and caramelised. Do not be tempted to start stirring the sugar until this stage is reached. Add the butter, rosemary and cream and stir well. (Take great care at this stage because the molten sugar is extremely hot and can cause serious burns if it splashes onto your skin).

  4. Remove the sauce from the heat and leave to cool. Remove the rosemary sprig before serving.

  5. To serve, slice the chilled pears in half lengthways, place in the centre of the plate. Add a scoop of good vanilla ice cream and a drizzle of the caramel sauce.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Housecall bbc_one Housecall

BBC iD

Sign in

bbc.co.uk navigation

BBC © 2012 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.