Maple Caramelised Pears And Crème Fraiche
2 Tbsp butter
½ cup maple syrup
20 dried apricots
250g Tatua Crème Fraiche
- 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.