Fried pear with Spekulatius filling

Name: Fried pear with Spekulatius filling
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 100 g dried cranberries; 150 g Speculoos; 4 TABLESPOONS Pear brandy (alternatively apple juice); 6 ripe pears (about 150 g each); 1-2 TABLESPOONS Lemon juice; 2 TABLESPOONS soft butter; 3 TABLESPOONS liquid honey; 1/4 l apple juice; 7-10 Tbsp Melissa; 7-10 Tbsp Icing sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

100 g dried cranberries
150 g Speculoos
4 TABLESPOONS Pear brandy (alternatively apple juice)
6 ripe pears (about 150 g each)
1-2 TABLESPOONS Lemon juice
2 TABLESPOONS soft butter
3 TABLESPOONS liquid honey
1/4 l apple juice
7-10 Tbsp Melissa
7-10 Tbsp Icing sugar

Directions

1
Chop the cranberries, set aside 1 tablespoon. Crumble the gingery biscuit. Mix with cranberries and pear brandy.
2
Wash the pears and dab dry. Cut a lid off each pear. Brush the cut surfaces with lemon juice. Core the pears with an apple corer and carefully hollow out a little bit.
3
Fill the pears with the Spekulatius mixture and place in a flat casserole dish. Spread butter in flakes on the filling. Place the pear lids on top. Drizzle with honey. Pour apple juice. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes.
4
Sprinkle pears with the rest of the cranberries. Decorate with melissa and dust with icing sugar. Serve with vanilla ice cream or sauce.