Poached Pear and Almond Pudding
Warm cinnamon vanilla poached pears baked in a smooth and creamy almond custard, topped with a delicious butterscotch sauce. The perfect warm dessert for fall and the colder seasons.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 3 1x
Ingredients
Scale
Poached Pears
- 3 Small Corella pears
- 1 tsp Cinnamon
- 1 tsp Vanilla bean paste
- 500 g Water
- 250 g Sugar
Pudding
- 50 g Sugar
- 15 g Flour
- 1 Egg
- 15 g Unsalted butter
- 80 g Milk
- 1 drop Almond extract
- Sliced almonds, to decorate
Instructions
Poached pears
- In a small saucepan combine the sugar, water, cinnamon and vanilla
- Bring to a boil and heat until sugar dissolves
- Add the peeled pears and cover with lid**
- Poach for [cooked-timer minutes=”60″]60 Minutes[/cooked-timer] or until the pears are soft
- Remove from heat and let cool
Pudding
- Preheat oven to 180°C/ 350°F
- In a medium sized bowl combine the sugar and flour
- In another bowl combine the egg, milk, butter and almond extract
- Whisk the wet ingredients into the dry
- Prepare three large ramekins
- Fill ramekins half way with the batter and place a poached pear in the centre of each
- Sprinkle with sliced almonds
- Bake for [cooked-timer minutes=”25″]25 Minutes[/cooked-timer] minutes, or until the pudding has just set
- (Optional) Serve with butterscotch sauce! Simply head to my sticky date pudding recipe and 1/4 the butterscotch recipe
Notes
*Any small and firm pear will work
**Ensure there is enough water to submerge the pears
Find it online: https://zhangcatherine.com/poached-pear-and-almond-pudding/