Photo: Quentin Jones
- 80g butter
- 2 tbsp honey
- 2 tbsp icing sugar
- 2 tbsp plain flour
- 30g finely chopped pecans
- 3-4 beurre bosc pears (depending on size)
- 75g brown sugar
- Vanilla ice-cream, to serve
For crisps, melt 20 grams butter with honey in a small saucepan over low heat, then stir in icing sugar, flour and pecans. Place mixture in a small bowl and refrigerate until cool.
Heat oven to 200C. Spoon teaspoonfuls of mixture onto baking paper-lined trays allowing room for spreading. Bake for five to seven minutes until golden brown. Remove from oven and cool for two minutes, then curl biscuits over a rolling pin or highball glass to cool. Makes 10-12 crisps that can be stored in an airtight jar for up to four days.
Cut pears into wedges and remove cores. Heat remaining butter and brown sugar in a large frying pan and stir until smooth. Add pears and cook over medium heat, turning occasionally, for three to four minutes until tender and caramelised.
Serve warm pears drizzled with juices and a scoop of vanilla ice-cream. Serve a couple of crisps on the side.
- Course - Dessert