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Vanilla Poached Pears with Butterscotch Sauce


This recipe showcases Tahitian Vanilla Bean. Serves 4.


4 whole pears , peeled and cored (leave the stalks on)
1 vanilla pod , split
150g golden caster sugar
30g butter
100g light muscovado sugar
2 tbsp. golden syrup
142ml double cream


Poach the pears in enough simmering water to cover them, along with the vanilla pod and the caster sugar, for about 15 minutes or until tender. drain.

Simmer the butter, muscovado, golden syrup and double cream for 5-7 minutes until smooth and dark golden.

Put the pears in bowls and pour over the butterscotch sauce.

Source: BBC Good Food

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