This Marry Berry Caramelised Pear Brûlée is a creamy and caramel-rich recipe, which includes ripe conference pears and light muscovado sugar. It’s a make-ahead dessert served in individual pots, ready in about 30 minutes plus chilling.
Marry Berry Caramelised Pear Brûlée Ingredients
- 6 ripe conference pears
- Large knob of butter
- 90g (3½oz) light muscovado sugar
- 200g (7oz) full-fat Greek yoghurt
- 200g (7oz) full-fat crème fraîche
How To Make Marry Berry Caramelised Pear Brûlée
- Prepare the pears: Peel, de-stalk, halve, and core the pears. Cut the flesh into small chunks.
- Caramelise the fruit: Melt butter in a frying pan, add 3 tbsp sugar, stir until dissolved. Add pears and cook until golden and sticky. Cool and divide into six small pots.
- Make the cream layer: Mix Greek yoghurt and crème fraîche in a bowl. Spoon over the caramelised pears and level the tops.
- Finish and chill: Sprinkle remaining sugar on top and chill until ready to serve.
Recipe Tips
- Can I use light yoghurt or crème fraîche?
Yes, lighter versions can be used, though full-fat gives a richer texture. - How far ahead can I make this?
These can be made up to 6 hours ahead and stored chilled. - Do I need to brûlée the top with a torch?
No torch is needed—just chill after sprinkling the sugar. - Can I use other fruits?
Yes, plums or peaches work well if pears aren’t available.
What To Serve With Caramelised Pear Brûlée
Serve these elegant pots with:
- Almond biscuits or shortbread
- A dusting of cinnamon or nutmeg
- Espresso or dessert wine
How To Store Caramelised Pear Brûlée
Refrigerate:
Cover and chill for up to 6 hours before serving.
Freeze:
Not suitable for freezing due to the dairy base.
Caramelised Pear Brûlée Nutrition Facts
- Calories: ~220 per serving
- Fat: 10g
- Carbohydrates: 30g
- Protein: 4g
- Sugar: 24g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I serve this warm?
It’s best served chilled, but the caramelised pears can be warm when layered.
Can I caramelise the sugar on top with a torch?
Yes, if you’d like a crispy brûlée topping, torch the sugar just before serving.
How ripe should the pears be?
Use ripe but firm pears so they hold their shape when caramelised.
Can I make it in one large dish?
Yes, but individual servings make for easier presentation and portioning.
Marry Berry Caramelised Pear Brûlée
Description
A creamy dessert layered with sticky caramelised pears and topped with a light sugar crust.
Ingredients
Instructions
- Peel, core, and dice pears.
- Caramelise pears in butter and 3 tbsp sugar until golden; cool and divide into small glasses.
- Mix yoghurt and crème fraîche, spoon over pears.
- Sprinkle remaining sugar on top and chill before serving.
Notes
- Use firm, ripe pears to hold shape when cooked.
- Can be made up to 6 hours ahead.
- Chill thoroughly for best texture.
- Full-fat dairy gives the best creamy result.