Poached Pears & Filo Pastry

The combination of the sweet pear with the crispy filo and slight crunch from the amaretti is simply divine. The rich, vanilla-infused caramel sauce ties this dessert together perfectly. It's a decadent treat that's sure to impress all your guests!

Caramel sauce ingredients

double cream (& a little extra cream to thin the sauce) : 250g
sugar : 250g
water : 150ml
Little Pod natural vanilla paste : 1 tbsp
Little Pod organic coffee extract : 1 tbsp

Caramel sauce method

Bring the water and sugar to the boil and boil until a nice golden brown.
Remove from the heat, add half of the cream and allow for the sauce to combine to a smooth texture.
Add the rest of the cream, the vanilla paste and coffee extract. Return to the heat and allow the sauce to reduce to the desired consistency.
Assembly
Place pears in the centre of six plates and pour the caramel sauce around the pear, serve with an ice-cream of your choice or clotted cream.

Pastry ingredients

double cream (& a little extra cream to thin the sauce) : 250g
sugar : 250g
water : 150ml
Little Pod natural vanilla paste : 1 tbsp
Little Pod organic coffee extract : 1 tbsp

Pastry method

Allow three sheets of filo per pear.
Brush each sheet with melted butter, layering them on top of the next sheet, place one pear in the centre of each pastry square and pull the four corners up towards the top and pinch around the stem leaving as much stem exposed as possible.
Bake the pears until golden brown, while the pears are baking prepare the caramel sauce.

Caramel sauce ingredients

double cream (& a little extra cream to thin the sauce) : 250g
sugar : 250g
water : 150ml
Little Pod natural vanilla paste : 1 tbsp
Little Pod organic coffee extract : 1 tbsp

Caramel sauce method

Bring the water and sugar to the boil and boil until a nice golden brown.
Remove from the heat, add half of the cream and allow for the sauce to combine to a smooth texture.
Add the rest of the cream, the vanilla paste and coffee extract. Return to the heat and allow the sauce to reduce to the desired consistency.
Assembly
Place pears in the centre of six plates and pour the caramel sauce around the pear, serve with an ice-cream of your choice or clotted cream.