Monday Morning Cooking Club Revisits an Old Favourite – Slow Roasted Pears

This is a fabulous do-ahead and dairy-free dessert: Slow-roasted pears. And I promise you they are the best cooked pears you will ever eat! The recipe comes from my friend Judy who got it from a well known Australian chef Marieke Brugman. Marieke used to run an extraordinary weekend-retreat cooking school called ‘Howquadale’ in the stunning Victorian Snowy River horse country (seen ‘The Man from Snowy River’? There!). Judy and I first made this recipe about 20 years ago and it has been one of my favourites ever since.

The texture of these pears is akin to a pear puree, yet the pears amazingly keep their shape. And of course it went straight into our first book, Monday Morning Cooking Club – the food, the stories, the sisterhood because it is just one of those recipes that you know is a keeper.

Sticky Pears Anyone ?
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Servings Prep Time
6 10 minutes
Cook Time
4 hours
Servings Prep Time
6 10 minutes
Cook Time
4 hours
Sticky Pears Anyone ?
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
4 hours
Servings Prep Time
6 10 minutes
Cook Time
4 hours
Ingredients
Servings:
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Instructions
  1. You will need a saucepan large enough to fit all the pears snugly.
  2. Combine all the ingredients, except the pears, in the saucepan and bring to the boil.
  3. Add the pears, ensuring they are all submerged. It is useful to cover them with baking paper and place a plate on top that won't squash the pears, but will gently keep them submerged. Simmer, covered, for 1 hour.
  4. Remove the lid and continue to simmer on a low heat for around 3 hours until the juices reduce to a syrupy caramel, basting the pears from time to time.
  5. Note: The pears can also be cooked in the oven on 150C/280F for 3 hours after the first hour on the stovetop.
  6. Serve with creme fraiche or ice cream.

This post is part of Let’s Lunch (#LetsLunch), a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. A topic is posted at the beginning of the month, everyone now takes it in turns, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. The topic is ‘Fruit Fiesta’.

My original post wrote: “So for this month’s Lets Lunch we are having a ‘Fruit Fiesta’. I’m looking forward to seeing all the other posts, most of which come from the Northern Hemisphere which is now (unlike us!) warming up. Here in Australia, winter is fast approaching. We are enjoying apples and navel oranges, pears, quinces and, at last, some juicy lemons. How about a winter fruit sangria ? Persian veal and quince stew from our first book? An apple tarte tatin?? So many options!So I’m going to keep it simple. Slow-roasted pears. “

Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. Check out the others’ posts right below – they are always so wonderful!

Cantaloupe Pie at Tea and Scones.
Mango Refrigerator Cake at Asian in America.
Sticky Pears at Monday Morning Cooking Club.
Grapefruit Bourbon Cocktail at Glass Of Fancy
Mango Kale Salad at EleanorHoh.com
Spicy Balinese Apple Salad at Spice Box Travels
Strawberries with Lemon Zest at A Cook And Her Books

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3 Comments

  1. imgur

    Drupal is one of these effective software packages that helps people and businesses publish content on their websites.

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  2. Jane Toohey

    Hi Lisa, I can smell these pears now! would this delish recipe be suitable for the slowcooker?

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