Pancakes with caramelised pears and butterscotch sauce

Recipe from: 8/14/2003 12:00:00 AM

Ingredients 13
Servings 7
Time

Ingredients

  • SAUCE
  • 30
    ml
    butter
  • 30
    ml
    soft brown sugar
  • 15
    ml
    golden syrup
  • 30
    ml
    thick cream
  • dash of lemon juice
  • FILLING
  • 30
    ml
    castor sugar
  • 2
    firm ripe pears, peeled, cored and sliced
  • TO FINISH
  • 8
    hot pancakes (bought, or see Basic pancake batter recipe)
  • whipped cream
  • lemon wedges
 

Method

 
Sauce
Heat the butter, sugar and golden syrup until the sugar has dissolved and the butter has melted.
Simmer for one minute.
Cool slightly and siir in the cream and lemon juice.
Set aside.
Filling
Sprinkle the castor sugar in a pan and heat until caramelised.
Add the pear slices and heat until caramelised on both sides.
If the caramel becomes too sticky add a little boiling water.
To finish
Fill the pancakes with the pears and drizzle with the sauce.
Serve with a dollop of whipped cream and a lemon wedge.
 

Read more on: sauté  |  fruit
 

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