I like to use beurre bosc pears or other firm varieties for this dessert as they hold their shape well, but any pear will work. Softer-fleshed pear varieties release more liquid and cook to tenderness in a shorter time. Allow half a pear per person. Serves 6-8 / GF · V
3–4 pears, such as
beurre bosc 2 tbsp butter
3 tbsp maple syrup or
2 tbsp sugar
¼ cup water
Preheat oven to 180°C fanbake. Peel, halve and core pears.
Melt butter in an ovenproof frying pan over a medium heat. Add pears cut-side down and brown for 2-3 minutes without turning. Add maple syrup, sugar and water. Bring to a fast boil, then transfer to preheated oven.
Bake until fruit is lightly golden (15-20 minutes, depending on firmness of pears). If caramel reduces too much and is no longer runny, add 2-3 tablespoons of water and mix to loosen. Serve the pears with caramel sauce on the side.