Maple Caramelised Pears And Crème Fraiche

Ingredients

4 pears

2 Tbsp butter

½ cup maple syrup

20 dried apricots

250g Tatua Crème Fraiche

Method

  • Peel, quarter and core pears then slice each quarter in half to get eight pieces.
  • Melt butter in a non-stick fry pan then add maple syrup.
  • Simmer then add pears and apricots.
  • Simmer, turning occasionally for 10 minutes until pears are evenly cooked and the sauce is sticky and thick.
  • Serve warm with dollops of Tatua Crème Fraiche.
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