This dessert has been so popular in our south coast restaurant for it’s spiced and warming qualities. Who doesn’t love baked pears smothered in caramel with some extra hazelnutty crunch?

This recipe is really easy to make, we even think you’ll have most of the ingredients in your pantry already!

Why not give this recipe go sometime this week and treat yourself to a bit of Cupitt’s Estate at home.

Caramelised Pears Ingredients

Pears or Apples

1kg of Pear or Apples

100g of Cupitt’s Cloudy Cider (or any cider)

200g of sugar

Crumble Topping Ingredients

60g of Sliced almonds

75g of Roasted Hazelnuts

75g of rolled oats

75g desiccated coconut

60g of brown sugar

60g of plain flour

2.5g of ground cinnamon

45g of unsalted butter

Method

First, you will need to bake the apples & pears and create the caramel.

Pre-heat oven to 180 Degrees.

Reduce cider & sugar over medium heat until it forms a caramel

While reducing caramel, thinly slice pear and/or apples

De-grease a deep baking dish & layer pears

Pour over caramel and bake in the over on 180 degrees for 1 hour

Keep some caramel on the side for serving!

Now it’s time to make the crumble topping

Method

Crush hazelnuts lightly

Melt the butter in the microwave slowly

Mix all ingredients together

Spread on a baking tray and bake at 180 degrees for 10 mins stirring after 5 mins

Serve over the slowly roasted & caramelize pears & apples

Add ice-cream or cream – whatever you choose!

Enjoy!