Aperol baked pears

3 November 2022

Pear 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

Serves 4

2 ripe Packham pears, halved and cored

¼ cup Aperol

4 tbsp caster sugar

2 tsp butter, softened

Image by C.E.I.P. Sambori

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.