This is the pear-fect, easy-to-make recipe in pre-celebration of Halloween.
Ready in 30 minutes | Serves 4 | Suitable from 12 months and the whole family
4 ripe conference pears, peeled (leave stalk intact if possible!)
250ml apple juice
1 x pouch of Piccolo apple, apricot & cinnamon
1 cinnamon stick
1 star anise or pinch of dried cinnamon
Handful of flaked almonds
100g white chocolate (optional)
Place the peeled pears into a saucepan with the apple juice, Piccolo pouch and spices. Place the lid on and simmer gently for around 25 minutes, until the pears are soft, but with a little bite. Remove from the juice and place on a plate.
Remove the cinnamon stick and star anise and continue to gently simmer the remaining juice for about 10 minutes until it has thickened slightly and become syrupy.
While the juice is reducing, heat a dry small saucepan and gently toast the almond flakes for a minute or two, toasting both sides. Watch closely, as they catch quickly.
If you want to coat the pears in melted white chocolate, break the chocolate into pieces and place in a glass bowl over gently simmering water in a saucepan to melt. Once the pears are cooked and cooled pop in the freezer for a few minutes before coating with the white chocolate to help it stick.
Cut a thin sliver off the base of each pear so they stand. Give each ghost pear two eyes and a mouth with the almond flakes.
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