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Elderflower-baked pears

  • 15 minutes
  • 50-60 minutes
  • 4
Elderflower-baked pears

Elderflower cordial is made from the large lace-like blossoms of the elder tree. The syrup is fragrant with lemony notes. It will keep the guests guessing.


  • 4 pears
  • 50 grams butter
  • ¼ cup sugar
  • 1 egg yolk
  • ¼ cup currants or other dried fruit
  • grated rind 1-2 lemons
  • ¼ cup lemon juice
  • ¼ cup elderflower cordial or syrup


  1. Preheat the oven to 180ºC.
  2. Using a small sharp paring knife, score the skin around the widest or thickest part of each pear. This will prevent the skin from bursting in an unruly fashion.
  3. Core the pears. Cut the base or core end of the core off. This will be replaced into the cored pear to help hold the filling inside. Place the pears into an ovenproof dish - one that they will fit snugly into.
  4. Mix together the butter, sugar and egg yolk until smooth. Stir in the currants and lemon rind.
  5. Fill the cored pears with the lemon mixture. Replace the cored end into the pear. Some of the mixture will pile on top of the pears.
  6. Pour over the lemon juice and elderflower cordial around the pears. Cover with a lid or foil.
  7. Bake in the preheated oven for 30 minutes. Remove the foil or lid and continue cooking for another 15 minutes or until the pears are tender. Serve with cream to soften the lemony sharpness of the syrup.

Cooks Tips

- The best pears for baking whole include Buerre Bosc, Packham's Triumph, Bartlett, Winter Cole and Winter Nellis.

- Add a dash of elderflower cordial to champange for an enticing cocktail.

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