Pear and Boudoir® dessert

Method
Prep:20min  ›  Cook:5min  ›  Extra time:2hr setting  ›  Ready in:2hr25min 

1. Drain the pear halves and save the syrup. In a bowl combine the syrup with the alcohol.
2. Dip the biscuits in syrup and place evenly at the bottom of a baking tin. Slice the pears and spread evenly over the biscuits.
3. Pour the condensed milk into a saucepan then bring to the boil. Remove from the heat and whisk in the creme caramel powder; pour hot over the pears. Place in the fridge to set for an hour or two.
4. Once set remove from the baking tin and place on serving dish. Whisk the cream until peaks form then spread over the top. Pour the caramel sauce from the box of creme caramel mix over the cream to decorate. Serve and enjoy!

Tip

A baking dish may be used instead, but should you use a tin please ensure it either has a loose bottom or can be opened from the side. Let me know if you try adding other fruits instead or liquor!