Pears Poached in Rosemary Syrup with Caramel Sauce

Pears simmered in rosemary syrup, served with a rich homemade rosemary caramel sauce and vanilla ice cream.

Cook Time

25 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

110
g

Sugar

for the poaching liquid

100
g

Sugar

estimated weight for 8 tablespoons caramel sauce

Dairy

30
g

Butter

150
ml

Double Cream

4
scoops

Vanilla Ice Cream

to serve

Fruits

4
piece

Pears

peeled but left whole

1
piece

Lemon

juice only

NutsSeeds

1
sprig

Rosemary

for the poaching liquid

1
sprig

Rosemary

for the caramel sauce

Steps

Place pears, lemon juice, 110g sugar, and a rosemary sprig in a large pan and cover with water.
Bring to a boil then simmer until the pears are soft.
Heat sugar in a non-stick pan until dissolved and caramelized without stirring.
Carefully stir in the butter, rosemary, and 150ml cream into the caramel.
Cool the sauce and remove the rosemary sprig.
Slice chilled pears, plate with ice cream, and drizzle with warm caramel sauce.