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Butterscotch, Sticky Pear Puddings with Calvados Cream

BT Toronto | posted Monday, Nov 27th, 2017

MAKES 4 RAMEKINS

 

Ingredients:

BUTTERSCOTCH SAUCE

8 ounces unsalted butter (2 sticks)

½ cup honey

½ cup heavy cream

2 medium ripe pears

1 (125g) packet of Walkers Butterscotch Shortbread (or use the shortbread recipe from The Elegant Tea Menu and omit the lavender)

 

CALVADOS CREAM

1 cup heavy cream

2 teaspoons sugar

1 tablespoon Calvados

4 ramekins

 

Directions:

  1. Preheat the oven to 350ºF.

 

  1. In a large saucepan add the butter, honey and cream and place over high heat. Stir until it comes to a boil. Whisk for 3 minutes on high and pour about 1 tablespoon of the syrup into the bottom of each ramekin.

 

  1. Peel, quarter and core the pears and slice into bite size pieces and arrange half of the pears into the ramekins. Roughly chop the shortbread into ¼ inch pieces and divide half of the mix between the ramekins over the pears and press firmly down.

 

  1. Top the shortbread with the remaining pears and then another layer of shortbread and finish with a tablespoon each of the butter/honey/cream syrup poured on the four ramekins. Place the ramekins on a baking sheet and bake for about 20 minutes.

 

  1. While the puddings are baking, whip the 1 cup of heavy cream and fold in the sugar and brandy.

 

  1. When the puddings come out of the oven, allow to cool for at least 5 minutes before unmolding onto a plate. Top with the remaining butter, honey and cream syrup and serve with the Calvados cream.
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