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Super spiced caramel pears



  • Preheat oven to 180°C fan forced (200°C normal).
  • Peel, core and cut the pears in quarters. Then toss with the melted butter in a large shallow baking dish.
  • Coarsely crush the cinnamon, star anise, cloves and peppercorns using a mortar and pestle. Then sprinkle over the pears with the brown sugar and rum. Toss until the pears are well coated, making sure they are in one layer. Cover with kitchen foil and cook in the oven for about 15 mins until the pears are tender when pierced with a small sharp knife
  • When ready, transfer the pears to a large dish (or individual ones) using a slotted spoon.
  • Strain the cooking juices into a pot, add the cream and gently cook until the sauce thickens and caramelises. Then strain again.
  • Serve the pears with the sauce drizzled over the top and a good dollop of either cream or ice cream.
  • nb. This dish can be served, hot, warm or cold.
  • from “Ready for Dessert” by David Lebovitz





  • 4 firm, ripe large pears
  • 60 gm butter, melted
  • 2 cinnamon sticks, broken up
  • 2 star anise
  • 12 whole cloves
  • ½ tspn whole peppercorns
  • 120 gm brown sugar
  • 60 ml good quality rum
  • 60 ml thickened cream


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm