This is a fabulous winter dessert, laced with vanilla and spices, and a splash of whisky. It's an elegant and simple way to finish off a meal.
This is a fabulous winter dessert, laced with vanilla and spices, and a splash of whisky. It's an elegant and simple way to finish off a meal or even start the day. Skip the whisky and add the caramelised pear to your porridge.
Serve with a scoop of vegan ice cream.
3 Conference, William or Anjou pears, peeled, cored and cut into 4 wedges
½ vanilla pod or 1 tsp vanilla bean extract
3 tbsp brown sugar
15g vegan butter
a generous splash of whisky (whatever you have lying around, just not the fancy stuff—that’s for drinking)
a pinch of cinnamon
a handful of toasted hazelnuts
Peel, core and cut the pears.
If using vanilla pod, add to a blender with the sugar and blitz until finely grounded. Transfer to a bowl. If using vanilla extract, mix with brown sugar in a bowl.
Add pear slices to the bowl and cover with the mixture. Don’t worry if you cant get them evenly covered, you will be able to once they're in the pan.
Preheat your oven to 180C.
Add the vegan butter to a large non-stick pan, and melt on medium-high heat on stove. Add the vanilla sugar and mix with the butter. Place the pear slices onto the pan, and stir making sure the pears are covered in the mixture. Cook the pears for a 2-3 minutes and turn them to the other side so that both sides are a golden colour. Then reduce heat to low. Stir until the pears soften and the sugar caramelises.
While this is happening, add crushed hazelnuts to a baking paper lined tray. Toast in oven for about 15 minutes.
Carefully add 2 tbsp of water to the pan and heat until boiling. Then gently add the whisky and pinch of cinnamon.
Leave to bubble for another 2-3 minutes. Remove pear slices from pan and arrange carefully on plates, making sure to drizzle some of the caramel sauce over each portion.
Remove hazelnuts from oven, and sprinkle over the pears. Serve with vanilla ice cream.