Caramelised pears with chestnuts and goat’s curd

Name: Caramelised Pears with Chestnuts and Goat’s Curd
Yield: Serves 6
Ingredients: 180g cooked chestnuts (or fresh, blanched and peeled, if you have them); 2 slices good-quality sourdough or white bread, torn into small chunks; 115g light brown muscovado sugar; 2tbsp extra-virgin olive oil; 50g unsalted butter; 6 large, ripe pears, peeled, cored and halved; 1 sprig fresh rosemary; 2tbsp brandy, optional; 150g goats' curd or ricotta; 1/2 lemon, juice (whipped into the ricotta, if using)

Thomasina Miers' Caramelised Pears with Chestnuts and Goat’s Curd. This sticky, slightly savoury pudding is a lovely way to enjoy chestnuts

14 September 2020

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Issy Croker

Top Tips

This sticky, slightly savoury pudding is a lovely way to enjoy chestnuts. If you can't find goats' curd, whip goats' cheese with a little double cream or use ricotta.

Anne Tupker, Master of Wine: 'For the grand sticky pear finale, I recommend the 2013 Corte Sant'Alda Recioto della Valpolicella from top-flight producer Marinella Camerani in Italy's Veneto. Its luscious, rich yet elegant dark cherry character provides the perfect marriage (£39.95 for 50cl; uncorked.co.uk).'

Caramelised pears with chestnuts and goat’s curd

Top Tips

More pear recipes here

Recipe notes