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Lemon & vanilla baked pears in parchment

  • 0:15 Prep
  • 0:50 Cook
  • 4 Servings


  • 1 lemon, thinly sliced crossways
  • 4 small pears
  • 1 tablespoon caster sugar
  • 1 whole vanilla bean, split lengthways, halved crossways
  • Double or whipped cream, to serve


  • 1
    Preheat oven to 180ºC. Cut four 30cm squares of non-stick baking paper. Place one-quarter of the lemon in the centre of each piece of baking paper. Top each with 1 pear, standing upright. Sprinkle 1 teaspoon of sugar around the base of each pear. Add a piece of the vanilla bean.
  • 2
    Bring the edges of the paper together around the stem and secure with unwaxed kitchen string.
  • 3
    Place the parcels in a baking dish. Bake for 45-50 minutes or until the pears are tender. Set aside for 5 minutes to cool slightly. Open the parcels slightly. Drizzle the caramelised juices from the base over the pears. Serve in the paper with cream.

Source: taste.com.au


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