This recipe was adapted from a recipe I found on the Epicurious website.
Ingredients
3 firmpears such as Beurre Bosc
70 grams of hazlenuts toasted and skins rubbed off
1 tablespoon butter
70 grams of brown sugar
2 tablespoons ammareto, brandy, cognac, frangelico or your choice
100 mls apple juice
3 tablespoons golden syrup
Preheat the oven to 180 degC.
Peel the pears and slice in half vertically. Trim the blossom end off but leave on the stem. Using a teaspoon or melon baller, scoop the core out and remove. Place the pears into a suitable roasting dish.
In a small food processor, blitz the hazelnuts, butter, sugar, and liquor and process until a rough paste is formed. Pack into the scooped out pears and press to pack in. Drizzle over the apple juice to wet the mix and pour the rest into the bottom of the roasting dish. Drizzle with the golden syrup and roast for about 35 minutes or until the pears are starting to soften.
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