An great dessert of pear and cinnamon puree folded into a sweet custard.


  • For the sauce

  • 550ml (1 pt) milk

  • Cinnamon stick

  • 1 tsp baking powder

  • 4 tbsp golden syrup

  • 200g (7oz) caster sugar

  • For the pear

  • 4 Comice pears, peeled and chopped into dice

  • 50ml (2fl oz) water

  • 25g (1oz) butter

  • 25g (1oz) caster sugar

  • To finish

  • 300ml (10fl oz) whipped cream

  • 2 tbsp cocoa powder

  • mint to garnish


  • 1.

    Firstly make the sauce by putting the milk, half of the sugar and the golden syrup in a pan. Bring to the boil.

  • 2.

    Crumble the cinnamon stick into the milk and add the baking powder. Take the pan off the heat and stir well as the mix will rise quickly.

  • 3.

    Continue to whisk the mixture until it stops rising and place onto the heat again and bring back to the boil, whisking all the time.

  • 4.

    Turn down the heat and cook for about 30 minutes, simmering, and stirring all the time to prevent the mixture from burning. Pass the sauce through a sieve and allow to cool.

  • 5.

    Place the pear ingredients in a pan with a lid, bring to the boil add the pears and stew for 10-15 minutes, until soft.

  • 6.

    Layer in a glass, pears, whipped cream and sauce in 3 layers. Top with cocoa powder and garnish with mint and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 578kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 6g
  • Carbohydrate 113g
  • Sugar 83g
  • Sodium 171mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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