How to make caramelised pears with pistachios and cinnamon

Pears and nuts are a happy combination, whether you’re slicing pears to eat with a wedge of cheese and freshly cracked walnuts or baking pears in a crumble with a buttery pecan topping.

Almonds are a natural partner for pears but you can go further afield and match them with other nuts such as pistachios.

Cooked, pears take on a luscious, melting texture with juices that can be sopped up by a bit of cake, some cream or even a crumbled biscuit.

Cook them with brown sugar and butter and you get a rich caramel sauce spiked with the pear cooking juices.

Add a dash of cinnamon and some pistachios for added crunch, and you’ve got a simple autumnal pudding.

Caramelised pears with pistachios and cinnamon

Serves 4

4 pears, ripe but not soft
40g brown sugar
40g unsalted butter
½ tsp cinnamon powder 
50g whole pistachios
Pinch of salt
Lemon juice
Greek yoghurt to serve (optional)

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Place the whole pistachios in a shallow frying pan and warm over medium heat for a few minutes until lightly toasted. Remove from the pan and allow to cool.

Fill a bowl with water and add a generous squeeze of lemon juice. Slice the pears in half and then each half into four wedges – leave the skin on. Place the sliced pears into the bowl of acidulated water to keep them from turning brown.

Melt the butter in the frying pan then add the brown sugar, cinnamon and the pinch of salt. Drain the pears and add them to the mixture. Cook over medium-low heat until the pears are nicely browned and caramelised, turning occasionally so they’re evenly cooked. Cooking time will depend on the size of the pears and how ripe they are but should take around 15-20 minutes.

While the pears are cooking, roughly chop about a quarter of the toasted pistachios to use as a garnish. Take the rest and blitz them in the small bowl of a food processor or small blender until they’re finely chopped. Set both the roughly and finely chopped pistachios aside.

Place a dollop of yoghurt – if using – in the bottom of four bowls. Divide the pears evenly between the bowls and add a drizzle of the caramel sauce. Dust generously with the finely chopped pistachios and garnish with roughly chopped pistachios and serve.

@juliapleonard