These honey coated lovelies, with soft cheese and crisp rye wafers, make a simply mouth watering and delicious dessert for dinner parties, or an indulgent treat. Depending on the time of year, you could also use plump black or purple figs for a similarly decadent delight.
If you want to make them, be sure to check out the tips before you start
Ingredients (serves 2)
2 firm ripe pears
50g light brown sugar (you could use golden caster sugar)
30g runny honey
tiny pinch of salt
tspn white wine vinegar
- Cut a thin slice from the bottom of each pear so they can stand. Stick a fork into the bottom of each so you can hold it.
- Add the sugar, salt and water to a heavy based pan. Heat it gently, stirring with a wooden spoon, until all the sugar has dissolved. Then stir in the vinegar and honey.
- Stop stirring and turn the heat up to make the mixture bubble steadily. Heat until the mixture reaches 140 degrees Celcius on the sugar thermometer, stirring occasionally to prevent burning.
- Working quickly, hold each pear by its fork and twist it in the caramel to coat it. Keep twisting in the air for a few seconds whilst the caramel hardens.
- Carefully use another fork to ease each pear from its fork onto a piece of grease proof paper. Keep the pears upright, standing on their bare bases.
- Serve with soft goats cheese and crisp rye wafers (I made my own).
- HOT CARAMEL BURNS. Keep a bowl of cold water very nearby, to immerse your hand if the caramel touches your skin.
- If you don't have a sugar thermometer, you can test it by pouring a little into a bowl of cold water. It should harden instantly and be brittle and easy to break. If you can still squash the toffee it needs further heating. (I didn't do this with the pear you can see and the caramel wasn't crisp).
- The vinegar gives the caramel the structure it needs.
- Serve within three to four hours.
Enjoy! Have a great day.
Recipe adapted from 'Friends At My Table' by Alice Hart.