Add to Cookbook

Pears in brandy

  • 6
Pears in brandy

This winter winner uses fresh, juicy winter pears. As a variation, you can use apples or nashi pears instead.


  • 3 ripe juicy pears
  • 50 grams unsalted butter
  • 2 tablespoons caster sugar
  • ΒΌ cup brandy
  • 2 tablespoons lemon juice
  • 2 tablespoons mascarpone, optional


  1. Peel, core and halve the pears. Cut into slices lengthways, leaving the slices hinged at one end.
  2. Heat half the unsalted butter in a frying pan and add the pears curved side down. Cover the pan and fry the pears gently in the butter for about 5 minutes until they are golden. Sprinkle with the caster sugar and cook until the sugar is caramelised and the pan juices turn a rich golden colour.
  3. Turn the pears over and coat in the caramel. Cook gently for a further 3-5 minutes until they are tender. Transfer to serving plates.
  4. Pour the brandy and lemon juice into the pan and whisk in the remaining butter. Stir in the mascarpone, if using. Pour a little of the sauce over the pears and serve with a bowl of lightly whipped cream.

Comments (0)

Please login to submit a comment.