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Pear ghosts recipe

249 ratings

Get creative with your Halloween desserts with these fun poached pear ghosts. Cooked in sweet apple juice and cinnamon, you can decorate them with spooky faces that the whole family will love. See method

Serves 4 ghosts
10 mins to prepare and 30 mins to cook
110 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

4 ripe pears, peeled (leave stalk intact if possible!)
300ml (10fl oz) apple juice
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’)

If you don't have any pears, try using apples

Each serving contains

Energy
460kj
110kcal 5%
Fat
1g 1%
Saturates
1g 5%
Sugars
26g 29%
Salt
0.5g <1%

of the reference intake
Carbohydrate 26g Protein 0.8g Fibre 4.5g

Method

Place the peeled pears into a saucepan with the apple juice and cinnamon stick. Lid on, simmer gently for about 20 mins, 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 mins until it has thickened slightly and become syrupy.
Pour the pomegranate juice into another small pan and gently simmer for about 10 mins until thickened slightly and become syrupy.
Cut a thin sliver 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!) and 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 and a small drizzle/puddle of the reduced apple juice – serve your scary ghosts with care.

See all Halloween recipes