Pear and chestnut squares with caramel sauce recipe
Create this fantastic dessert using chestnuts, pears and puff pastry and blow your friends and family away.
See method- Serves 6
- 20 mins to prepare and 25 mins to cook
- 480 calories / serving
Ingredients
- 300g (11oz) fresh chestnuts or 200g (7oz) cooked chestnuts
- 1 x 300g (11oz) sheet ready rolled puff pastry
- 1 egg beaten, to glaze
- 15g (1 tbsp) demerara sugar
For the topping
- 50g unsalted butter
- 4 pears, peeled, cored and cut into 6 wedges
- ½ tsp allspice
- 6 tbsp soft brown sugar
- 90ml (6 tbsp) double cream
- clotted cream, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2010kJ 480.0kcal
- Fat
- 28g
- Saturates
- 15g
- Salt
- 0.5g
- Sugars
- 28g
of the Reference intake
Carbohydrate 54.4gProtein 5.9gFibre 3.7g
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Method
- If you are using cooked chestnuts move straight to unrolling the pastry, otherwise, preheat the oven to Gas Mark 6, 200°C, fan 180°C.
- Make a small cross in the flat base of each chestnut and place into a pan of water and bring to the boil and cook the chestnuts for 15 minutes in the water then drain. Transfer to a roasting tin and roast in the preheated oven for 25 minutes, then remove and allow to cool a little, then peel whilst still warm.
- Unroll the pastry and cut into 6 rectangles and place onto a large baking sheet and prick each all over several times. Lightly brush with beaten egg and scatter with the Demerara sugar and bake in the preheated oven for 10-12 minutes until golden and well ‘puffed’. Set aside to cool.
- Heat the butter in a large frying pan and cook the pear wedges and chestnuts together over a moderate heat for 5-6 minutes until golden, turning occasionally. Add the allspice and toss gently to coat. Remove the fruit and nuts from the pan using a slotted spoon and set aside to keep warm.
- Add the soft brown sugar to the pan and stir well until the sugar has melted. Pour in the cream and gently stir until a smooth caramel is formed. Return the fruit and nuts to the pan and gently toss to coat.
- Place each puff pastry square onto a serving plate and top with the warm fruit and drizzle with any remaining toffee sauce. If you like, serve with a spoonful of clotted cream.
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