Flambéed nashi pears with orange recipe

Preparation time: 15 minutes

Cooking time: about 10 minutes

 

2 nashi pears

juice of 1/2 lemon

3 oranges

11/2 tablespoons (30 g) butter

1/4 cup (45 g) soft brown sugar

3 tablespoons brandy

2 tablespoons coarsely chopped pistachios

sprigs of fresh lemon balm to serve

 

1 Peel, quarter and core the nashi pears. Cut them into slices and sprinkle with the lemon juice to prevent them from turning brown.

 

2 Peel the oranges, removing all the white pith. Cut them across into neat slices.

 

3 Melt the butter in a frying pan. Add the sugar and stir until dissolved. Add the pear slices and cook gently for about 3 minutes on each side, or until they are just tender but still quite firm. Add the orange slices for the last minute of cooking, turning them to coat well with the juices in the pan.

 

4 Using a slotted spoon, remove the pears and oranges to a shallow serving dish and keep warm. Boil the juices remaining in the pan to reduce a little, then pour over the fruit. Pour the brandy into the frying pan, heat it and set alight. Pour over the fruit.

 

5 Serve on warmed plates, sprinkled with the pistachios and decorated with lemon balm.

 

Each serving provides 837 kJ, 200 kcal, 3 g protein, 9 g fat (4 g saturated fat), 24 g carbohydrate (23 g sugars), 3 g fibre

 

 

Oranges are justly famous for their vitamin C content (54 mg per 100 g). This is one of the ‘water-soluble’ vitamins, which cannot be stored by the body, so it is essential that fruit and vegetables containing vitamin C are eaten every day. As scientists have increasingly recognised, this vitamin helps to prevent a number of degenerative diseases such as heart disease and cancer through its powerful anti-oxidant activity.