Adding a shot or two of bourbon to these sticky, dark caramel pears really brings them to life. I also love to scoop them over oats the next morning with a dash of cold cream from the fridge. Using canola oil and butter ensures the butter won’t burn in the pan.
- 150 g butter
- 1–2 T canola oil
- 60 g caster sugar
- ¼ cup honey
- 6-8 cardamom pods, slightly crushed
- 6 Woolworths Forelle pears, peeled and halved or quartered
- 2 shots bourbon
- 1 x 250 g Woolworths Roydon goat’s and cow’s milk Camembert
- 6 Woolworths fruit-free hot cross buns, toasted
1. Heat a cast-iron pan over hot coals or over a high heat on the stove. Once hot, add the butter, canola oil, sugar, honey and cardamom pods to the pan. Allow to melt and bubble, then add the pears, making sure not to overcrowd the pan so the caramel has a chance to thicken.
2. Simmer for 5 minutes, then add the bourbon and simmer for a further 15–20 minutes. The caramel will darken but keep turning the pears to coat them evenly, reducing the heat if the caramel gets too dark.
3. Once the pears have softened but still keep their shape, remove from the heat and cool in the pan. Serve with the Camembert and hot cross buns.
Photographs: Jan Ras
Recipes: Hannah Lewry