Pear ghosts

Pear ghosts recipe

242 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

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’)

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

  1. 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.
  2. 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.
  3. Pour the pomegranate juice into another small pan and gently simmer for about 10 mins until thickened slightly and become syrupy.
  4. 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.
  5. 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

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