Pe(a)rfect Pudding

Don’t let the simplicity of this recipe make you scroll past it. The warm and comforting aromas of cinnamon and cardamom with a touch of sweetness will fill your kitchen in no time. These baked pears are oh-so-good and perfect as an autumn or winter dessert when pears are in season.

Using ripe pears will give the best results – you want the pears to soften and the sauce to caramelise simultaneously in the oven. A pear variety like Bon Chrétien or Packham pears will keep their shape, even when cooked. Those around your table will be dually impressed, thinking that it takes a lot of time and effort to prepare.

The whole spices create a taste sensation, but feel free to get creative with other whole spices that you will enjoy. Options are a few whole cloves or even allspice berries for a different flavour. A small piece of star anise will give the pears a completely different taste. Slices of fresh ginger are always a good option with pears, so try that as an alternative. Serve the pear wedges as is or with one of the dairy options mentioned in the recipe. Heleen says the slight tartness of double cream or Greek yogurt is definitely her first choice.

Baked Pears with Honey and Cinnamon

Recipe by Heleen Meyer from Kos is op die tafel!

Serves 6 – 8

6 ripe, but still firm, Packham or Bon Chrétien pears, quartered and cores removed

2 cinnamon sticks, broken into pieces

3-5 cardamom pods, crushed to expose the seeds

250 ml (1 cup) good quality muscadel or port (see tip)

45 ml (3 tbsp) honey

45 ml (3 tbsp) soft brown sugar

1. Preheat the oven to 180 °C. Pack the pears, cut side facing up, in a large, shallow oven dish.
2. Place the whole spices in between the pears. Mix the rest of the ingredients together and stir to dissolve the honey and sugar.
3. Pour the liquid over the pears and bake for 20 minutes.
4. Remove from the oven and spoon some of the sauce over the pears. Return to the oven and bake for another 10-15 minutes or until the pears are soft, but not mushy. Spoon more of the sauce over the pears to absorb as much of the syrupy liquid as possible.
5. Serve warm or at room temperature, on their own with the sauce or with dollops of Greek yoghurt, a small scoop of ice cream, or drizzle of custard or pouring cream.

Tip:

The muscadel or port can be replaced with strong Rooibos.

Use 2-3 Rooibos tea bags in one cup of boiling water.

Visit Heleen’s website for more recipes like this.

Image by Adel Ferreira, for LiG Tydskrif