Roasted pears with cranberry chilli jam
By Tony Tobin
From Ready Steady Cook
Ingredients
For the roasted pears
- 1 tbsp butter
- 1-2 pears, cored and sliced into wedges
- 30g/1oz caster sugar
For the cranberry chilli jam
- 2 satsumas, juice of one, the other peeled and segmented
- 200g/7oz cranberries
- 1 orange, juice only
- 55g/2oz caster sugar
- ¼ tsp chilli flakes
Method
Preheat the oven to 200C/400F/Gas 6.
For the roasted pears, heat the butter in an ovenproof frying pan. Add the pear wedges and caster sugar and fry for a few minutes until lightly golden.
Place into the oven and roast for 6-8 minutes, or until tender and caramelised.
For the cranberry chilli jam, place all the ingredients into a pan and simmer for five minutes.
To serve, arrange the pears on a plate and spoon over the cranberry chilli jam.
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