An easy but indulgent dessert, ideal in autumn when British pears are at their peak. Recipe courtesy of AGA Specialist Dawn Roads.
100g butter
100g sugar
12 small pears
Zest and juice of 1 lemon
Sprigs of fresh thyme
To finish:
300ml double cream (optional)
Fresh sprigs of thyme
Serves 6-8
We used the AGA Cast-Iron Buffet Casserole for this recipe.
1. 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.
2. Peel and halve the pears and remove the core, you could use a melon baller if you have one. Immerse each pear into the lemon juice, after preparation, to avoid them browning.
3. Add the lemon zest and thyme to the casserole, followed by all the pear halves. Cook for about 15-20 minutes, until the pears become translucent and tender, turning occasionally.
4. 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.