58 The Times Magazine
MAPLE-ROASTED PEARS
Serves 6-8
- Gluten free
I like to use firm pears as they
hold their shape. Allow half a
pear per person.
- 3-4 firm pears
- 2 tbsp butter
- 3 tbsp maple syrup
or runny honey - 2 tbsp sugar
- Preheat the oven to 180C
(200C non-fan). Peel, halve
and core the pears. - Melt the butter in an
ovenproof frying pan over a
medium heat. Add the pears
to the pan cut-side down and
brown for 2-3 minutes without
turning. Add the maple syrup,
sugar and 60ml water. Bring
to a fast boil, then transfer to
the oven. - Bake until the fruit is lightly
golden (15-20 minutes,
depending on the firmness
of the pears). If the caramel
reduces too much and is no
longer runny, add 2-3 tbsp
water and mix to loosen.
Serve the pears with some
caramel sauce on the side.
LEMON SOUFFLÉ CAKE
Serves 8
- Gluten free
This cake looks spectacular
when it comes out of the oven,
then it gradually sinks and looks
rather underwhelming. But don’t
be deceived – you’d be hard
pressed to find a more delicious
dessert cake. Once it’s been
chilled and topped with that
glorious mix of yoghurt and
crème fraîche, it becomes the
lightest, most moreish cake you
have ever tasted, with a
cheesecake-like texture.
- 5 large eggs, separated
- 100g sugar
- 85g honey
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon
- 60ml strained lemon juice
READY IN
30 MINS