Pear ghosts recipe

194 ratingsRate
  • Serves 4 ghosts
  • 10 mins to prepare and 30 mins to cook
  • 125 calories / serving
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HE PEARGHOSTS

Place the peeled pears into a saucepan with the apple juice and cinnamon stick. Lid on, simmer gently for about 20 minutes, until the pears are slightly soft. Remove from the juice and place on a plate.

Remove the cinnamon stick and continue to gently simmer the remaining juice for about 5-10 minutes until it has thickened slightly and become syrupy.

Pour the pomegranate juice into another small pan and gently simmer for about 10 minutes until thickened slightly and become syrupy.

Cut a thin slither off the base of each pear so they stand. Give each ghost pear two eyes (make a small hole with a skewer first to make sure the eyes stay in!) & push the sunflower seeds into the pear to make a small circle for a scary ghost mouth.

Drizzle a little of the ‘blood’ syrup into each ghost mouth & a small drizzle/puddle of the reduced apple juice – Serve your scary ghosts with care ooooooooo!!!!

See all Halloween recipes

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  • Ingredients

  • 4 ripe pears, peeled (leave stalk intact if possible!)
  • 300ml (10fl oz) apple juice Seasonal ingredient
  • 1 cinnamon stick
  • pinch dried cinnamon
  • dried blueberries or currants (for ghost eyes)
  • sunflower seeds (for ghost teeth)
  • 200ml (7fl oz) pomegranate juice (for the ‘blood’)
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  • Calories
    125
    6%
  • Sugar
    30g
    33%
  • Fat
    1g
    1%
  • Saturates
    0g
    <1%
  • Salt
    0g
    <1%
of an adult's Reference Intake daily amount.
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