Pear and chestnut squares with caramel sauce

Pear and chestnut squares with caramel sauce recipe

2 ratings

Create this fantastic dessert using chestnuts, pears and puff pastry and blow your friends and family away. See method

  • Serves 6
  • 20 mins to prepare and 25 mins to cook
  • 480 calories / serving

Ingredients

  • 300g (11oz) fresh chestnuts or 200g (7oz) cooked chestnuts
  • 1 x 300g (11oz) sheet ready rolled puff pastry
  • 1 egg beaten, to glaze
  • 15g (1 tbsp) demerara sugar

For the topping

  • 50g (2oz) unsalted butter
  • 4 pears, peeled, cored and cut into 6 wedges
  • ½ tsp allspice
  • 6 tbsp soft brown sugar
  • 90ml (6 tbsp) double cream
  • clotted cream, to serve (optional)

Each serving contains

  • Energy

    2010kj
    480kcal
    24%
  • Fat

    28g 40%
  • Saturates

    15g 75%
  • Sugars

    28g 31%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 54.4g Protein 5.9g Fibre 3.7g

Method

  1. If you are using cooked chestnuts move straight to unrolling the pastry, otherwise, preheat the oven to Gas Mark 6, 200°C, fan 180°C.
  2. Make a small cross in the flat base of each chestnut and place into a pan of water and bring to the boil and cook the chestnuts for 15 minutes in the water then drain. Transfer to a roasting tin and roast in the preheated oven for 25 minutes, then remove and allow to cool a little, then peel whilst still warm.
  3. Unroll the pastry and cut into 6 rectangles and place onto a large baking sheet and prick each all over several times. Lightly brush with beaten egg and scatter with the Demerara sugar and bake in the preheated oven for 10-12 minutes until golden and well ‘puffed’. Set aside to cool.
  4. Heat the butter in a large frying pan and cook the pear wedges and chestnuts together over a moderate heat for 5-6 minutes until golden, turning occasionally. Add the allspice and toss gently to coat. Remove the fruit and nuts from the pan using a slotted spoon and set aside to keep warm.
  5. Add the soft brown sugar to the pan and stir well until the sugar has melted. Pour in the cream and gently stir until a smooth caramel is formed. Return the fruit and nuts to the pan and gently toss to coat.
  6. Place each puff pastry square onto a serving plate and top with the warm fruit and drizzle with any remaining toffee sauce. If you like, serve with a spoonful of clotted cream.

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