Organic Food Delivery

 

Spiced rum-baked pears with sticky coffee sauce

A great way to use up any pears that may be bruised or past their best.

 

    • Peel and quarter the pears. Place in an ovenproof dish along with a knob of butter , a light sprinkling of demerera sugar and the rum. Add some vanilla, cinnamon, peppercorns, and cloves.

 

    • Bake at 180 degrees C for 45 mins to an hour until soften and taken on the flavours. Once cooked, removed the whole spices.

 

    • Meanwhile, in a pan heat the margarine/butter with the sugar. Melt together over a low heat and add one expresso or 200ml water and 2 tsp instant coffee.

 

    • Bring to the boil and simmer for about 5 mins or until it reduces and becomes sticky.

 

    • Remove from the heat and beat in 200ml cream. The sauce should be glossy with a slightly sticky consistency. if it's too runny, you can return to the heat to boil for a few minutes more but don't overdo it or you'll end up with fudge.

 

    • Serve the pears hot with good vanilla ice cream and drizzled with the sause

 

Ingredients

  • 6 pears
  • 100-250ml rum (according to taste)
  • vanilla (pod or extract)
  • cinnamon stick or 1 tsp ground
  • 1-2 cloves
  • 3-5 whole peppercorns
  • Demerara Sugar

For the sauce:

  • 250g Demerara sugar
  • 25g butter/margarine
  • one espresso or 2tsp instant coffee in 200 ml hot water
  • 200ml cream,
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