appetite magazine
Baked pears and walnuts
 
 
Serves: 4-6
Ingredients
  • 8 pears, ripe and firm, halved
  • 50g raisins
  • 6 tbsp chopped walnuts
  • 5 tbsp sugar
  • 2 tbsp lemon juice
  • 100ml water
  • for the syrup:
  • 200g granulated sugar
  • 80ml water
  • pinch cream of tartar
  • pinch salt
Method
  1. For the syrup, combine the sugar, water, cream of tartar and salt in a large pan and bring to a boil, reduce to a simmer and cover for 3 mins. Take off the lid and cook, stirring often, until it gets to a soft ball stage (115C). You can check by dropping a little into a bowl of cold water – if you can form a ball with it in the water and it flattens again when you take it out, you have the right stage. Set aside to cool.
  2. Preheat the oven to 180C/Gas 4, halve pears lengthwise and scoop out cores so you have a cavity (like an avocado when you’ve removed the stone). Mix the raisins, walnuts, sugar, and lemon juice in a small bowl and use to fill the cavity of each pear.
  3. Place pears stuffed side up in a baking dish with a lid. Mix together syrup and water and pour over. Cover the dish and bake for about 75 mins, or until the pears are easily pierced with a fork.
  4. Serve warm or cold with the syrup
  5. spooned over.
Recipe by appetite magazine at https://www.appetitemag.co.uk/baked-pears-and-walnuts/