The French Cookbook

Poires au Caramel

 

… 4 ripe medium-sized pears

… 2-3 tablespoons lemon juice

… 100g (4oz) granulated sugar

… 300ml (1/2 pint) water

… 50g (2oz) butter

 

Preparation time: 10 minutes

Cooking time: 50-60 minutes

Oven: 200 C, 400 F, Gas Mark 6

Method:

 

Peel the pears, leaving the stalks on. Brush each pear with lemon juice. Place in an oven-proof dish. Dissolve the sugar in 150 ml (1/4 pint) water, then bring to the boil without stirring. Boil until the syrup becomes a light golden caramel. Remove from the heat. Quickly pour on the rest of the water, and stir over a gentle heat until the caramel has dissolved. Pour over the pears. Cover with a lid or aluminium foil and cook for 30-40 minutes in a preheated oven, until the pears are soft and translucent. Turn the pears in the syrup once or twice during the cooking time, so that they colour evenly. Carefully lift out the pears and stand them upright in a serving dish. Put the syrup in a saucepan and boil until it becomes thick, then add the butter in small pieces. Pour over the pears and leave to cool. The pears are delicious on their own, or you can serve them with ice cream or lightly-whipped cream.