Ghoulish Cinnamon & Pear Ghosts

A Halloween recipe to howl for

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
  • 10 Portions

  • 30 mins

    prep time
  • 10 mins

    Cook time
  • suitable for freezing


  • 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.