Makes: ¾ cup (200ml)
2 large ripe pears (approx 550g) such as Beurre Bosc, Packham or Williams, quartered
1/2 cup (125g) standard sugar*
2 tbs tap water
Small pinch cream of tartar*
2 tbs thickened cream
30g (1½ tbs) butter
1 tbs liqueur such as orange or hazelnut liquor
2 tsp lemon juice
For best results use a KitchenAid® Stand Mixer with Juicer Attachment.
Assemble the juicer and sauce attachment with the low pulp screen, attach to stand mixer with the pulp control closed. Place the juice container under the juice spout.
Turn mixer to speed 6 and juice the pears.
Pour juice into a KitchenAid 1.5L saucepan and simmer uncovered for 8 -10 minutes or until reduced to approximately ¼ cup of thickened sauce. Set aside.
Add the sugar, water and cream of tartar to a KitchenAid 1.5L saucepan. Bring to the boil over a low heat constantly stirring until the sugar dissolves. Brush the sides of the pan down with a pastry brush and water to remove any sugar crystals.
When the sugar is dissolved stop stirring and simmer the syrup uncovered over a very low heat, swirling the pan occasionally. Simmer 8 minutes or until the syrup is a light golden brown colour*.
Remove the saucepan from the heat and quickly add the pear mixture, cream, butter, liqueur and lemon juice. The mixture will bubble and is very hot, so take care.
Whisk and stir until combined and smooth. Mixture will thicken a little more on standing.
Refrigerate in a sealed container for up to 1 week.
- For best results use standard sugar not caster sugar when making a sugar syrup into a caramel.
- Cream of tartar helps prevent crystals forming in a caramel.
- Recipe can be doubled if desired.