A fantastic combination of pears and ginger flavoured cream.


  • 4 pears
  • 2 limes
  • 55 g melted butter
  • 55 g caster sugar
  • for the crumble
  • 110 g flour
  • 55 g brown sugar
  • 55 g butter
  • for the puree
  • 55 g caster sugar
  • skins from 4 pears
  • for the ginger cream
  • 225 ml cream
  • 2 pieces of stem ginger


  • Pre-heat the oven to 180ºC/Gas 4.
  • Peel the pears (saving the skins for the purée) and remove the core at the base.
  • Squeeze the lime juice over them and leave for 5 minutes.
  • Brush each pear with some melted butter and coat them with the caster sugar.
  • Place the pears on a tray and bake in the ove for 10 minutes.
  • Baste with the juices and cook in the oven for a further 20 minutes until golden.
  • Next make the purée.
  • Put the reserved pear skins in a pot with the sugar.
  • Cook gently until the sugar melts and the skins caramelize.
  • Pass through a sieve and discard the skins.
  • Add the cream and purée the mixture until thick.
  • For the crumble, mix the flour and butter until it resembles breadcrumbs, then add in the sugar.
  • Place on a lightly greased baking tray, and cook in the oven for 5 minutes, stir, then cook for another 5 minutes.
  • Then remove and leave to cool.
  • Make the ginger cream by whipping the cream until thick.
  • Dice the stem ginger finely and fold into the cream.
  • Place a warm pear on a plate, put some ginger cream on the side and sprinkle the crumble on top.
  • Drizzle the pear with the purée.

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