“After a couple of hot days September is now showing it’s true colours. Poached pears and butterscotch sauce is a nostalgic autumnal treat for me and I hope you enjoy it as much as I do.”
– Steven Ellis, Chef Proprietor
INGREDIENTS
- 4 Conference pears
- 300ml approx stock syrup
- 2 tbsp caster sugar
- 2 star anise pods
- 1 cinnamon stick
- 100g unrefined soft brown sugar
- 25g unsalted butter
- 1 tsp salt
- 6 tbsp corn syrup or 5 tbsp golden syrup
- 3 tbsp double cream
METHOD
- Place the pears in a stainless-steel saucepan with enough stock syrup to cover, then add the star anise and cinnamon stick. Bring to the boil, then lower the heat and simmer for 20 minutes.
- Put the sugar and butter in a second pan, measure in the syrup (using a spoon that has been dipped in boiling water makes this much easier). Bring this to the boil, stirring continuously, then simmer for 5 minutes, stirring once or twice.
- Remove from the heat, add the cream and keep the mixture warm.
- With a slotted spoon remove the pears from the syrup and boil the syrup until it has reduced to less than 100ml.
- Place the pears on four serving plates, spoon a little syrup around the pears and then pour the butterscotch sauce