Pears in Van der Hum
This recipe is also excellent made with figs, when in season. The original idea came from the late Claire Basson - a great cook and charming traditional South African hostess.
- Serves: 6 - 8
- Recipe Category: Dessert cold, Traditional homegrown south african recipes, Vegan
- Products in this recipe:
You Will Need:
Ina’s Tip
We used just ripe pink Forelle pears. If you use a harder crunchy pear the baking time will be longer, on the other hand very ripe pears will need a shorter baking time. The pears are also delicious served cold.
Method:
Adjust the oven rack to the middle position and preheat oven to 180 °C.
Pack the halved pears in an ovenproof dish, rounded sides up.
Sprinkle with sugar and liqueur.
Bake uncovered for 35 - 40 minutes, turn the pears over after 30 minutes.
Serve warm with Lemon and Yoghurt Ice Cream, topped with Brown Bread Praline.
Pears in Van der Hum
This recipe is also excellent made with figs, when in season. The original idea came from the late Claire Basson - a great cook and charming traditional South African hostess.
- Serves: 6 - 8
- Recipe Category: Dessert cold, traditional homegrown south african recipes, vegan
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to the middle position and preheat oven to 180 °C.
Pack the halved pears in an ovenproof dish, rounded sides up.
Sprinkle with sugar and liqueur.
Bake uncovered for 35 - 40 minutes, turn the pears over after 30 minutes.
Serve warm with Lemon and Yoghurt Ice Cream, topped with Brown Bread Praline.