Lingonberry pears with hazelnut sauce
Lingonpäron med hasselnötssås
A work of art in itself... a dessert that is both beautiful and delicious. Try to use small, firm pears, one pear making an ideal portion. Margareta Schildt Landgren
• Choose small firm pears. Swedes tend to prefer a variety called Gris Bonne, but Williams are a good substitute. (The recipe also works well with ready ripened pears.)
• You can buy concentrated lingonberry juice at IKEA or online.
• You can buy rårörda lingon (raw stirred lingonberries) at specialist shops or online. Alternatively, use lingonsylt (lingonberry jam), available from IKEA.
• In the States you can buy golden syrup online or in British stores or you can use corn syrup instead.
|4||firm pears (see tips)|
|300 ml||(1¼ cups)||concentrated lingonberry juice|
|200 g||(7 oz)||rårörda lingon (raw stirred lingonberries)|
|60 g||(½ cup)||whole hazelnuts|
|100 ml||(½ cup)||whipping cream|
|100 g||(½ cup)||unrefined (raw) sugar|
|100 ml||(½ cup)||golden syrup|
|¾ tbsp||(1 tbsp)||plain (all-purpose) flour|
1. Peel the pears but do not remove the stalks.
2. Boil the lingonberry juice, raw-stirred lingonberries and cinnamon for 10 minutes. Crush the lingonberries against the side of the pan.
3. Add the pears and simmer slowly until soft. This usually takes about 15 minutes. Allow the pears to cool in the marinade.
4. Roughly chop the hazelnuts.
5. Boil up the cream, sugar, syrup and flour to make a gooey sauce. Stir in the nuts.
6. Serve the pears with the warm hazelnut sauce and ice cream.
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