Caramel and pears are a classic combo and the aniseed and whisky infuse the sauce with smoky undertones.
Serves: 4-6
INGREDIENTS
50 grams butter
3 large ripe pears, quartered and cored (I used brown-skinned Beurre Bosc pears)
2 tablespoons whisky or other spirit of choice
100 grams mild honey
1 teaspoon vanilla paste
¼ teaspoon whole aniseed (see Cook’s note)
1/3 cup sliced almonds
½ cup cream
½ teaspoon sea salt
extra lightly whipped cream for serving
METHOD
Heat a large sauté pan over medium heat then add the butter. When foaming, add the pears and cook, turning to colour each side until lightly golden. Transfer the pears to a serving dish.
Add the whisky to the pan and let it bubble up then add the honey, vanilla, aniseed and the almonds and cook for about 3 minutes, stirring constantly, until it’s a good caramel colour. Add the cream and cook for 2 minutes.
Stir in the salt then spoon the sauce over the pears and serve with extra cream if desired.
Cook's note: Aniseed is not the same as star anise. Aniseed is the spice used to make the French drink Pastis and is widely used in Europe and the Middle East to flavour breads and cakes. Star anise is a small star-shaped spice with 5-6 points, each containing a seed. It is used in Chinese five spice and many Asian recipes. Aniseed is available from gourmet and specialty food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.