Roasted pears with cranberries and candied walnuts
Serves: 6
Prep time: 20 minsTotal time: 
Roasted pears with cranberries and candied walnuts
Serves: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
290Kcal
Fat
12gr
Saturates
1gr
Carbs
40gr
Sugars
40gr
Fibre
7gr
Protein
3gr
Salt
0gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 6 ripe pears, peeled, cored and halved, stalks left on
- 1 tbsp lemon juice
- 1 vanilla pod, halved lengthways and seeds removed
- 2 tbsp clear honey
- 100ml dessert wine, such as Sauternes
- 200g cranberries
For the candied nuts
- 100g caster sugar
- 1 tbsp clear honey
- 100g walnut halves, toasted
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Arrange the pears in a shallow ovenproof dish and toss with the lemon juice. Mix the vanilla seeds with the honey and wine, then drizzle this over the pears. Tuck the vanilla pod among the pears, too, and scatter over the cranberries. Bake in the oven for 30 minutes. Give them a stir halfway through.
- For the candied nuts, heat the sugar and honey in a saucepan over a medium heat until the sugar has melted and taken on a light caramel colour. Add the walnuts and stir gently. Remove from the heat and tip the candied nuts on to a sheet of baking paper; leave to cool.
-
Serve the pears warm or chilled, scattered with the candied walnuts, broken up into pieces.TipThis is a fruity mix that will serve you well as an alternative to Christmas pud, or as part of a buffet – just scale up the quantities as needed. Serve with vanilla ice cream.
