Ginger caramel pears with creme fraiche

Babiche Martens

Pears are under-rated, they genuinely need a little publicity. Add them to your lunchbox instead of an apple or mandarin, or use them in a dessert. I will often grab a few while shopping to add to the fruit bowl and more often than not I’m the only one who eats them. But fry them up and turn them into a scrumptious dessert and suddenly there is a demand for more. If there is no creme fraiche to fold through, lightly whipped cream will do.

Ingredients

20 g	Butter
100 g	Caster sugar
½ cup	White wine
¼ cup	Lemon juice
½ tsp	Ground ginger (Main)
3	Pears, peeled and quartered (Main)
¼ cup	Macadamia nuts, toasted
150 g	Creme fraiche (Main)

Directions

1. Melt the butter in a heavy-based frying pan. Add the caster sugar, wine, lemon juice and ginger, stir gently and continue to slowly bring to a simmer. It will slowly turn a caramel colour.
2. Add the pear quarters. Cook for 20 minutes, turn gently every few minutes. Remove from the heat and cool.
3. Before serving, fold 2 tablespoons of the caramel through the creme fraiche.
4. Top with nuts and serve with a dollop of the caramel creme fraiche mixture.

More of Angela's sweet treat recipes

• Maple walnut tart
• Roasted rhubarb and nut crumble