- 2 large ripe pears (approx 550g) such as Beurre Bosc, Packham or Williams, quartered
- 1/2 cup (125g) standard sugar*
- 2 tbs tap water
- Small pinch cream of tartar*
- 2 tbs thickened cream
- 30g (1½ tbs) butter
- 1 tbs liqueur such as orange or hazelnut liquor
- 2 tsp lemon juice
- For best results use a KitchenAid® Stand Mixer with Juicer Attachment.
- Assemble the juicer and sauce attachment with the low pulp screen, attach to stand mixer with the pulp control closed. Place the juice container under the juice spout.
- Turn mixer to speed 6 and juice the pears.
- Pour juice into a KitchenAid 1.5L saucepan and simmer uncovered for 8 -10 minutes or until reduced to approximately ¼ cup of thickened sauce. Set aside.
- Add the sugar, water and cream of tartar to a KitchenAid 1.5L saucepan. Bring to the boil over a low heat constantly stirring until the sugar dissolves. Brush the sides of the pan down with a pastry brush and water to remove any sugar crystals.
- When the sugar is dissolved stop stirring and simmer the syrup uncovered over a very low heat, swirling the pan occasionally. Simmer 8 minutes or until the syrup is a light golden brown colour*.
- Remove the saucepan from the heat and quickly add the pear mixture, cream, butter, liqueur and lemon juice. The mixture will bubble and is very hot, so take care.
- Whisk and stir until combined and smooth. Mixture will thicken a little more on standing.
- Refrigerate in a sealed container for up to 1 week.
- For best results use standard sugar not caster sugar when making a sugar syrup into a caramel.
- Cream of tartar helps prevent crystals forming in a caramel.
- Recipe can be doubled if desired.