Tom Kerridge's Crunchy Pears with Peanut Brittle
Pears are one of the great English fruits. They have a fantastic, full and rounded flavour that can work with, hold and withstand big, contrasting tastes. Combining the soft, fruity pear flesh with the lovely crunch from the peanut brittle is a perfect culinary contrast- and a real treat.
Featured In:
Autumnal Pear Recipes
Ingredients
For the Peanut Brittle:
For the Crunchy Coating:
To Serve:
Method
- To make the peanut brittle, line a baking tray with parchment paper and leave to one side. Put the caster sugar in a saucepan over a high heat to make a dry caramel. By this I mean do not add any water, just melt the sugar in the pan. Once it boils, don't stir. When it is a nice dark colour, stir in the peanuts and immediately pour the mix onto the baking tray. Leave to cool and set.
- To make the crunchy coating, preheat the oven to 140C and line another baking tray with parchment. Mix the cornflakes, melted butter, demerara sugar, milk powder and salt together in a bowl, then spread the mix out on the baking tray. Place the tray in the oven and bake for 20 -25 minutes until crunchy and toasted, stirring every 5 minutes so it colours evenly. Set to one side and leave to cool.
- Turn the oven up to 190C. Peel the pears and rub them down with a green scouring pad to make them very smooth and remove any peeler marks. Place the pears upright in an ovenproof dish. Mix the butter, caster sugar and ground allspice together and spread evenly over the pears.
- Place the dish in the oven and bake the pears for 10 -15 minutes until they are just tender. Take the dish out of the oven and immediately grate the lemon zest over the pears to release the citrus oils, then squeeze the juice over them. Finally drizzle each pear with half a tablespoon of golden syrup.
- Meanwhile, blitz the peanut brittle in a food processor then combine with the crunchy cornflake coating to make a `crumble' mix. Roll the hot pears in the `crumble'. Serve them warm with crème fraîche and a sprinkling of lemon thyme leaves.
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