4 South African pears, peeled, halved and cored
100g caster sugar
2 strips pared lemon zest
397g can caramel
4 tbsp double cream
Sprinkle of coarse sea salt
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- Put the pears into a saucepan with the water, sugar and lemon zest. Heat gently until the sugar has dissolved, then cook for 15-20 minutes, turning the pears occasionally, until tender.
- Just before the pears are ready, heat the caramel and cream until hot, stirring with a wooden spoon. Take care that the mixture doesn’t boil. Add a pinch of salt.
- Use a slotted spoon to drain the pears, then serve them with the caramel sauce, sprinkled with a little extra sea salt.
Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa