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Baked Pear En Croûte

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  • Serves: 6
Baked Pear En Croûte


  • 1.2ltr (2pt) water
  • 2 cinnamon sticks
  • 1/3 tsp powdered ginger
  • 1 thick slice orange, reserve remainder
  • 1 thick slice lime, reserve remainder
  • 1 thick slice lemon, reserve remainder
  • 6 William pears, peeled and cored
  • 6 sheets filo pastry
  • 1 small tub low fat créme fraîche
  • 1 apricot, stoned and diced finely
  • 7.5ml (1½ tsp) lavender essence
  • Remaining orange, juiced
  • Remaining lime, juiced
  • Remaining lemon, juiced
  • 2 cups unsweetened orange juice
  • 1/3 tsp vanilla essence
  • 25ml (1 fl oz) Drambuie
  • 1 dsp caster sugar
  • 300ml (½pt) water


  1. To make syrup place fruit juices, vanilla, Drambuie, caster sugar and water into a saucepan. Heat on a moderate heat for 5-7 mins until reduced to a syrup consistency. Remove from heat and place to one side to cool.

    To cook pears, heat a large saucepan with water, cinnamon sticks, ginger and slices of orange, lime and lemon. Bring to the boil, stirring all the time. Once boiling, add whole cored pears. Cover and simmer for 8 mins or until pears are lightly soft but not squidgy. Remove pears from water and place on a rack to cool.

    Preheat oven to 180°C., 350°F., gas mark 4.

    Put créme fraîche into a small mixing bowl, add chopped apricot and lavender essence. Fold through together. Spoon mixture into empty centre of cooled pears.

    Wrap stuffed pear into a sheet of filo pastry, gathering pastry at bottem and twisting at top. Lightly brush pastry with cooled syrup and place on to a non-stick baking tray and bake until golden brown.

    Serve with any remaining syrup, créme fraîche and fresh fruit of your choice. Decorate with chocolate wafer and sprig of mint.

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