Baked Pears with Ginger Cream

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


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


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