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An easy but indulgent dessert using the proliferation of pears in the Autumn. Using the AGA Cast Iron Buffet Casserole these pears are cooked in a sauce of sugar and butter flavoured with lemon and sprigs of thyme and can be served from the casserole. Choose pears of a similar size so they cook in the same time. Serve with cream or add 300ml cream to the casserole and reheat just before tucking in.
12 small pears
Zest and juice of 1 lemon
Sprigs of fresh thyme
300ml double cream (optional)
Fresh sprigs of thyme
Place the butter and sugar into the base of the AGA Cast Iron Buffet Casserole and gently heat on the Simmering Plate to dissolve the sugar.
Peel and halve the pears, remove the core – for ease use a melon baller (Parisienne cutter). Immerse each pear into the lemon juice, after preparation, to avoid them browning. Add the lemon zest and sprigs of thyme then all the pear halves to the hot butter and sugar. Cook until the pears become translucent and tender, turning occasionally, about 15-20 minutes, dependent upon their ripeness. If liked move to the Roasting Oven or onto the Boiling Plate towards the end of cooking to further colour the pears.
If you wish pour double cream over the pears, stir and reheat – this will give a butterscotch type sauce. Replace the cooked thyme sprigs with fresh and serve with a crisp biscuit.
Conventional cooking: Cook on the hob.
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