Last night was a cold bleak July night in Ballarat. I had been out for most of the day and it was too late to do the Apple Crumble I had planned for dessert. This should happen to-night. So it was time to think outside the square or there would be no dessert at all ... and there is someone in the house who asks for it.
I have taken to the pear this winter since I substituted one night pears for apples in the Butternut, Apple & Cinnamon Soup.
What I rustled up - perhaps even invented - was a stunning close-yoour-eyes-in-rapture delight!
I had two pears and I fried them in a mixture of butter (yes, real butter!) and brown sugar. I sliced and chopped the pears into small pieces. The butter and brown sugar melted together so I was effectively cooking the small pieces of pear in the butter & sugar mix to make a sauce. I used Nestle's Ski Divine Vanilla Creme Yoghurt and spooned it over individual dessert bowls. Onto this I spooned the pear, butter & sugar sauce. Now this alone would have made a sufficient taste sensation - but there is nothing like luxury in one's desserts.
I had in the store cupboard a bottle of Alice Langon's Chocolate Hazelnut Sauce. It had been there for years unused. I think I had purchased it at Simon Johnson's in Toorak. I poured this around the circle of pear sauce.
Scrumptious! More-ish! And the left-over of the dessert was wonderful for a Sunday morning breakfast as well.
