A gorgeous Italian dessert to make when pears are in season. Pears are cooked in butter and brown sugar until caramelised on one side, flavoured with sweet wine and filled with raisins and toasted hazelnuts.
3 people made this
4 tablespoons of sweet dessert wine, such as Muscat, divided
1 tablespoon of butter
2 tablespoons of soft brown sugar
2 pears, halved and pips removed
1 tablespoon of toasted and chopped hazelnuts
Method Prep:10min › Cook:15min › Ready in:25min
Soak raisins in 2 tablespoons of sweet dessert wine.
Melt the butter in a large saucepan. Add the brown sugar, bring to the boil; arrange the pears in the pan with the flat side facing down, moving them around the pan so that they are coated with the caramelised sugar; cook for about 10 minutes, or until the pear starts to soften.
Drizzle remaining 2 tablespoons sweet wine over the pears and add soaked raisins; cook until wine evaporates.
Place each pear half in a dessert bowl with flat side facing up; spoon some raisins and toasted hazelnuts on top of pear halves. Drizzle caramel sauce from the pan over the top of the pears.