Maple Caramelised Pears and Crème Fraiche » Tatua

Maple Caramelised Pears And Crème Fraiche

Ingredients

4 pears

2 Tbsp butter

½ cup maple syrup

20 dried apricots

250g Tatua Crème Fraiche

Method

Peel, quarter and core pears then slice each quarter in half to get eight pieces.
Melt butter in a non-stick fry pan then add maple syrup.
Simmer then add pears and apricots.
Simmer, turning occasionally for 10 minutes until pears are evenly cooked and the sauce is sticky and thick.
Serve warm with dollops of Tatua Crème Fraiche.

More Recipes