Servings: 8
Calories: 300kcal
Ingredients
- 4 Doyenne pears
- ½ vanilla pod
- 1 orange (grated zest)
- 25 g butter
- 75 g cane sugar
- Flower (for rolling out the dough)
- 1 roll of ready-made puff pastry or homemade dough
Instructions
- Light the BBQ and let it heat up to a moderate temperature of 180°-200°C.
- Peel the pears, cut into eights and remove the core.
- Melt the butter in a BBQ-safe, ovenproof pan on the BBQ. Add the cane sugar and stir continuously until the mixture turns golden brown and begins to caramelize.
- Remove the pan from the heat and let the mixture cool for a few minutes.
- Add the pears, vanilla seeds (from the vanilla pod cut lengthwise and scraped out) and orange zest to the pan, mixing gently to coat the pears with the caramel mixture.
- WARNING: Be extremely careful to avoid getting burned by the hot caramel.
- Roll out the dough on a lightly floured surface and cut into a circle slightly larger than the pan.
- Place the dough over the pears and tuck the edges in around the pears.
- Place the pan back on the BBQ with the lid closed and bake for 25-30 minutes or until the dough is golden brown and crispy.
- Let cool for 5 minutes before gently turning onto a plate and serving.
Nutrition Facts
Calories: 300kcal
