Pears with fresh orange juice, liqueur and gooseberries

Ingredients 11
Servings 8


  • 8
  • 30
  • 250
    orange juice
  • 100
    pear or orange liqueur
  • 30
    butter, cut into strips
  • 2
    strips orange peel (pith removed)
  • 30
    lemon juice
  • 2
    cinnamon sticks
  • 1
    fresh gooseberries
  • 60
    apricot jam or orange marmalade, melted
  • cream for serving (optional)


Peel and halve pears vertically, leaving stems on one half, or leave whole. Place in an oven-to-table dish. Sprinkle with sugar and orange juice. Pour liqueur over and around pears. Place butter strips on pears. Add orange peel, lemon juice and cinnamon sticks. Cover with foil and bake at 160 ºC for 1 1/2 hours. Add fresh gooseberries during last 15 minutes of baking time. When fruit is just soft, remove foil, skim off gooseberries and brush pears with melted jam. Place under a preheated grill and glaze tops until slightly browned and crisp, but not burnt. Purée half the gooseberries. To serve, place each pear in a large soup plate, surround with whole gooseberries, gooseberry purée and a little sauce from pears. Finish with a splash of cream, if desired.

Read more on: bake  |  grill  |  fruit

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