80g brown sugar
200g Riviana Pear Halves, drained
100g brown sugar
30ml Pure Olive Oil
1 cup walnuts, chopped finely
rind and juice of 1 orange
36 prepared pancakes/shortcakes
Icing sugar to serve
Melt the butter and brown sugar in a heavy-based saucepan over a moderate heat. Add the cream, stirring, until blended. Set aside.
Toss the pears in the extra brown sugar and cinnamon. In a separate pan, heat the oil, and add sugared pears, walnuts, orange rind and juice; simmer for 5 minutes or until pears have caramelised.
Serve cinnamon walnut pears over warm pancakes, topped with the caramel sauce and a dusting of icing sugar.
Tips and hints:Substitute Riviana Sliced Pineapple for a tropical twist.