Caramelised pear and gingerbread slice
We found the brown-skinned beurre bosc pears worked best for this recipe. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Skillet
- Spoon
- Saucepan
- Oven
- Swiss roll pan
- Parchment paper
- Cooling rack
- Sifter
- Mixing bowl
- Chef's knife
- Cutting board
- Pastry brush
Ingredients
- 6 (1.1kg) pears, peeled, cored, quartered
- 185 grams unsalted butter, coarsely chopped
- 1/4 cup (55g) firmly packed light brown sugar, plus 1/3 cup extra
- 1/2 cup (175g) golden syrup or treacle
- 1/2 cup (125ml) water
- 1 3/4 cup (260g) plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
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