Beurre Bosc pears caramelised with pikelets
The kids can make this one! Pears pan fried.
Serves: 2 - 4
  • Caramelise:
  • 2 Beurré Bosc pears halved and finely sliced
  • 1 tsp butter
  • 1 tbs soft brown sugar
  • Lemon juice
  • Pikelets:
  • 1 cup self-raising flour
  • a pinch salt
  • ¼ tsp baking soda or bicarbonate of soda
  • 1 egg
  • 180ml milk
  • 2 tbs castor sugar
  • ¼ tsp vanilla essence
  • 2 tsp melted butter
  1. To caramelise the Beurré Bosc pears:
  2. In a frying pan over a medium high heat add a teaspoon of butter. When the butter has melted, add the sugar then the Beurré Bosc slices. Cook slowly and turn them over until showing golden about 8 to 10 minutes. Last step add lemon juice and then remove from the stove. Allow to cool.
  3. To make Pikelets:
  4. In a mixer (by hand or processor) bowl sift together flour, salt and baking soda. Make a well in the middle of the flour and add milk, egg, sugar and melted butter. Beat until smooth and a thick pouring consistency. Grease a non-stick fry pan then heat. Place a spoonful of batter and cook until you see bubbles appear. Turn the pikelet over with a spatula and continue cooking until the underside is a light brown. Important to place on a cloth or between layers of paper towel to cool so it doesn’t sweat and go soggy.
Recipe by Harvest Hub at