Pears Poached in Rosemary Syrup with Caramel Sauce

Pears simmered in rosemary syrup, served with a rich homemade rosemary caramel sauce and vanilla ice cream.

Vegetarian Dessert Fruit Pears Caramel

Estimated Nutrition

Calories

627.6

kcal / serving

2510.4 kcal total

Carbs

78.9g

per serving

315.6 g total

Fat

34.6g

per serving

138.2 g total

Protein

3.2g

per serving

12.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Sugar

for the poaching liquid

100

Sugar

estimated weight for 8 tablespoons caramel sauce

Dairy

Butter

150

Double Cream

scoops

Vanilla Ice Cream

to serve

Fruits

piece

Pear

peeled but left whole

piece

Lemon

juice only

NutsSeeds

sprig

Rosemary

for the poaching liquid

sprig

Rosemary

for the caramel sauce

Method

Slice chilled pears, plate with ice cream, and drizzle with warm caramel sauce.

Cool the sauce and remove the rosemary sprig.

Carefully stir in the butter, rosemary, and 150ml cream into the caramel.

Heat sugar in a non-stick pan until dissolved and caramelized without stirring.

Bring to a boil then simmer until the pears are soft.

Place pears, lemon juice, 110g sugar, and a rosemary sprig in a large pan and cover with water.