Poached Pears with Espresso Caramel
Why have ordinary poached pears when you can have them drenched in a caramel sauce made with espresso coffee.
Servings 4 serves
Calories 530kcal
Ingredients
- 4 pears Beurre Bosc, peeled with stems intact
- ¾ cup sugar caster (superfine)
- 4 cups water
- 1 teaspoon vanilla extract or paste
For the caramel espresso:
- 1 cup sugar
- ¼ cup water
- ½ cup pouring cream not “thickened” cream
- 1 pinch sea salt
- ⅓ cup coffee espresso preferred
Instructions
- Place the sugar, water, and vanilla in a pot over a low heat.
- Stir occasionally until all the sugar has melted and a light syrup forms.
- Place the pears in the poaching syrup and cook for about 15-20 mins (this may vary depending on their "firmness").
- Pears are ready when a toothpick pierces the flesh very easily.
- Meanwhile to make the espresso caramel mix the sugar and water in a saucepan over a medium high heat. Allow the mixture to come to a boil and continue cook the caramel until it becomes golden brown (about 5-6 mins). Remove from the heat and very gently add the cream and salt. Whisk thoroughly ensuring it is mixed well. Stir through the espresso and whisk again. Set aside.
- Allow the pears to cool slightly before serving them drizzled with the espresso caramel.
Notes
If you can't find Beurre Bosc pears - don't stress! Try the recipe with another variety. You might have to adjust your poaching time, though.
Nutrition
Serving: 1serve | Calories: 530kcal | Carbohydrates: 116g | Protein: 1g | Fat: 9g | Saturated Fat: 6g