| Cheese and fresh fruit usually end
the traditional family meal in France, but on special occasions,
sweet courses are served. Poires au caramel, caramelised
pears, are a popular pudding in France.
You will need:
- 4 ripe medium-sized pears
- 2-3 tablespoons lemon juice
- 100g (4oz) granulated sugar
- 300ml (1/2 pint) water
- 50g (2oz) butter
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Oven: 200 C, 400 F, Gas Mark 6
Method:
Peel the pears, leaving the stalks
on. Brush each pear with lemon juice. Place in an oven-proof
dish. Dissolve the sugar in 150 ml (1/4 pint) water, then bring
to the boil without stirring. Boil until the syrup becomes a
light golden caramel. Remove from the heat. Quickly pour on
the rest of the water, and stir over a gentle heat until the
caramel has dissolved. Pour over the pears. Cover with a lid
or aluminium foil and cook for 30-40 minutes in a preheated
oven, until the pears are soft and translucent. Turn the pears
in the syrup once or twice during the cooking time, so that
they colour evenly. Carefully lift out the pears and stand them
upright in a serving dish. Put the syrup in a saucepan and boil
until it becomes thick, then add the butter in small pieces.
Pour over the pears and leave to cool. The pears are delicious
on their own, or you can serve them with ice cream or lightly-whipped
cream.
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