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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.

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

  1. In a small saucepan combine the sugar, water, cinnamon and vanilla
  2. Bring to a boil and heat until sugar dissolves
  3. Add the peeled pears and cover with lid**
  4. Poach for [cooked-timer minutes=”60″]60 Minutes[/cooked-timer] or until the pears are soft
  5. Remove from heat and let cool

Pudding

  1. Preheat oven to 180°C/ 350°F
  2. In a medium sized bowl combine the sugar and flour
  3. In another bowl combine the egg, milk, butter and almond extract
  4. Whisk the wet ingredients into the dry
  5. Prepare three large ramekins
  6. Fill ramekins half way with the batter and place a poached pear in the centre of each
  7. Sprinkle with sliced almonds
  8. Bake for [cooked-timer minutes=”25″]25 Minutes[/cooked-timer] minutes, or until the pudding has just set
  9. (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

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