Serves 6-8
This recipe is also excellent made with figs, when in season. The original idea came from the late Claire Basson – a great cook and charming traditional South African hostess.

You will need

6 – 8 ripe pears, peeled, halved and pipped
⅓ cup (80 ml) brown sugar
½ cup (125 ml) Van der Hum liqueur

Ina’s Tip

We used just ripe pink Forelle pears. If you use a harder crunchy pear the baking time will be longer, on the other hand very ripe pears will need a shorter baking time. The pears are also delicious served cold.


Adjust the oven rack to the middle position and preheat oven to 180°C.

Pack the halved pears in an ovenproof dish, rounded sides up.

Sprinkle with sugar and liqueur. Bake uncovered for 35 – 40 minutes, turn the pears over after 30 minutes. Serve warm with Lemon and Yoghurt Ice Cream, topped with Brown Bread Praline.