![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Caramelised pears with hot cross buns
- Published: 31 Mar 09
- Updated: 18 Mar 24
If you’ve got leftover hot cross buns this Easter (or eat hot cross buns all year round), try them with caramelised pears in this quick pud.
![Caramelised pears with hot cross buns](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/483920-1-eng-GB_caramelised-pears-with-hot-cross-buns.jpg)
Alternatively, use up extra hot cross buns (and any leftover Easter chocolate) in these yummy hot cross bun brownies.
-
Serves 4
-
Ready in 15 min
Ingredients
- 3 large pears
- 40g butter plus extra to butter the buns
- 60g caster sugar
- 2 hot cross buns
- Cream or ice cream, to serve
Method
- Quarter and core the pears, then slice into wedges.
- Heat 40g butter in a pan, add the pear wedges, sprinkle with caster sugar and cook over a medium heat until they start to caramelise. Turn over and cook for a few more minutes, then divide between 4 plates.
- Halve 2 hot cross buns, heat another knob of butter in the pan and fry the buns in the pan juices over a medium heat for 2-3 minutes.
- Add 1 hot cross bun half to each plate and serve with cream or ice cream.
- Recipe from April 2009 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter