Watch How to Cook Well with Rory O'Connell Mondays at 7.30pm on RTÉ One.


Serves 4

  • 8 caramelised filo wafers
  • 2 halves of pear compote, see recipe
  • 4 tablespoons white chocolate caramel
  • 4 tablespoons stiffly whipped cream flavoured with ½ teaspoon vanilla extract and a little vanilla seed scraped from a vanilla pod
  • Lemon zest
  • A few drops of eau de vie de poire or kirsch – optional


  1. To assemble, place 4 plates on your work top. Spoon 1 dessertspoon of white chocolate caramel on to the centre of each plate spreading it out into a circle with the back of a spoon.
  2. Lay a sheet of filo on top of the caramel. Slice the pears neatly and lay in overlapping slices on the filo.
  3. The pear slices do not have to fit the top of the pastry exactly but can overhang in a neat and orderly fashion.
  4. Place the vanilla cream in a piping bag fitted with a star or plain nozzle and pipe neatly on top of the pears.
  5. Cover with another sheet of filo, gently firming the pastry into position.
  6. Finish each plate by drizzling on another dessertspoon of the white chocolate caramel, a zesting of lemon and a few drops of eau de vie de poire or kirsch.