food, Recipes

Tasty Pear Flapjacks

Sean Calitz


 

Ingredients

For the Garnish

  • 4 pears
  • 1 T Honey Bourbon
  • 1 T) maple syrup

For the Honey Bourbon Caramel Sauce

  • 1 cup cream
  • 60g of butter
  • 1 cup brown sugar
  • 1 t vanilla paste
  • 2 T Honey Bourbon

For the Flapjacks

  • 1 ½ cups milk
  • 1 egg
  • 2 t vanilla essence
  • 2 cups self-raising flour
  • ¼ t bicarbonate of soda
  • 1/3 cup caster sugar
  • 30g butter

Method

Slice the pears into quarters and remove the pips. Drizzle with maple syrup and Honey Bourbon and roast in the oven for 10 minutes or until caramelised.

Pour the cream, butter and sugar into a small saucepan over a medium heat and stir until the butter has melted and the sugar dissolved. Bring to a boil and cook for 5 minutes or until thickened. Remove from the heat, stir in the honey bourbon and vanilla paste and stir to combine. Set aside to cool until ready to use.

Whisk milk, egg and vanilla together. Sift flour and bicarbonate of soda into a separate bowl and stir in the sugar. Make a well in centre and pour in the milk mixture. Whisk until just combined

Heat a large non-stick frying pan over a medium heat. Add a little of the butter to the pan. Spoon ¼ cup of the mixture into the pan and cook for 2 to 3 minutes or until bubbles appear on surface. Flip and cook for a further 2 minutes or until cooked through. Remove, cover with foil and set aside. Repeat with remaining mixture.

Serve immediately topped with the caramelised pears and the honey bourbon caramel sauce. MAKES 12.

 

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