Ingredients

  • 50g (2oz) (4 tbsp) Kerrygold Irish Creamery Butter (454 g)
  • 4 large ripe pears
  • Juice of ½ lemon
  • 4 tbsp finely chopped pecan nuts
  • 4 tbsp maple or golden syrup, or honey
  • Vanilla ice cream or custard to serve
Print recipe

Directions

This dessert is just perfect for a cold autumn day. It can be served with warm custard instead of ice cream for extra warmth. 

Method 

  1. Preheat the oven to 200°C (400°F), Gas mark 6.
  2. Grease an ovenproof dish large enough to fit the pears in a single layer.
  3. Peel the pears and then cut each one in half, using a teaspoon scoop out the cores.
  4. Toss in the lemon juice to prevent them from going brown.
  5. Place the butter in a bowl and beat in the pecan nuts.
  6. Use the mixture to fill the cavities of the pear halves.
  7. Drizzle over the golden or maple syrup, or honey and bake for 25-30 minutes or until the pears are softened and the sauce at the bottom of the dish is bubbling.
  8. To serve, arrange the baked pear halves on plates and spoon over any cooking sauces. Add a scoop of ice cream, or drizzle warm custard over each one.

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