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Recipe for :

Warm Pears in Cider with Brandy Cream

This recipe comes from a web site called Simply Cooking run by Mark Stanton and featuring recipes he has created. Mark certainly understands what cooking is all about - doing your own thing and enjoying the challenge of creating your own dish. This is what he had to say (which is close to my own philosophy on enjoying cooking):

"I never like to stick to correct quantities of ingredients unless absolutely necessary - I try to create my own dishes rather than use other peoples. I think it is down to personal taste, experience and creativity, so most of the ingredients on my site are all guesses but good enough to make the dishes. So if it tastes like the bottom of an old boot you might want to try the dish again but with slightly more or less of certain ingredients. That's where the experience bit comes in, it might take me one or two attempts at a dish before I think that it tastes as good as I think it should but that's half the fun. So make sure you test it out first before serving it up to friends just in case!"

This is a very quick and simple dish, make sure that you have some spare cider in case the cider evaporates too soon before cooking the pear. If this happens just add more cider to the saucepan.


4 Commis Pears
50g sugar
350ml sweet cider
1 lemon
1half tsp ground nutmeg
double cream
2 Tbsp Brandy


  • Peel the pears leaving the stork at the top
  • Peel the lemon using a potato peeler.
  • Add the cider, sugar, nutmeg, lemon peel and the juice from the lemon to a saucepan.
  • Add the pears to the pan and cover.
  • Cook for around 10 - 15 minutess, turning frequently until soft.
  • Whip the double cream with the brandy.
  • When cooked place onto plate and spoon the remaining syrup mixture over the pears and serve with cream.

Serves 4

Mark Stanton
Simply Cooking

© Mark Stanton 2001