Aperol baked pears
3 November 2022Pear season normally starts in autumn and can extend all the way through summer. I love this fruit as it works well both in a sweet dessert, an adornment to the otherwise monotonous breakfast porridge or a fresh accompaniment in the form of a salad.
The sweetness of the caramelised pears cuts through the bitter orange flavour of Aperol. Serve this dish hot with a dollop of cream and watch your winter blues melt away.
NOTE: To check if your pear is ripe, gently press the area near the stem. It should yield slightly to pressure.
Image courtesy of Blanco Kitchen Appliances Australia
INGREDIENTS:
Serves 42 ripe Packham pears, halved and cored
¼ cup Aperol
4 tbsp caster sugar
2 tsp butter, softened
Image by C.E.I.P. Sambori
METHOD:
Preheat oven to 160C.
Place pear halves in a baking tray, flat side facing up. Splash the aperol over the pears.
Now sprinkle the sugar over the pears and place half a teaspoon of butter in the core of the each pear.
Bake for 30-40 minutes or until the sugar is caramelised.
Serve in individual bowls with a dollop of cream.
