Food & Drink Magazine

Dulche De Leche and Poached Pear Delight

By Emmy0804 @EmmaJORourke

Do you ever have those nights where you have a craving for something sweet but you’d rather be sitting on the couch with a glass of wine than slaving away in the kitchen?  We’ve all been there.

This week I’ve been there…boy have I been there…sitting on the couch recovering from a spectacular fall down some stairs, a split second which will go down in history as one of the most uncoordinated moments of my adult life. My right arm copped most of the brunt, and whilst I thankfully didn’t break anything, I am getting over the bruising and muscle damage. Being right-handed this is tres frustrating especially when struck with the need for something sweet…so looking for something quick, easy and mouth watering which didn’t require any right-hand action gave me a challenge.  The most ridiculous thing was I wanted caramel…possibly the most stir dependent sweet I could have a craving for. Seriously. Crazy.

But for every crazy caramel craving there is a solution! Hazar!

The fabulous David Lebovitz published a great recipe for Dulche de Leche which is so easy and the perfect accompaniment to poached pears.

*Now you’ll have to forgive the photography here…one-arm pics…

poached pears (63 of 129)

dulche de leche

As this recipe is so ridiculously simple it is hard to go wrong. David’s recipe can be found here where he has used it for a delicious looking brownie.


  • 395 g can of condensed milk
  • 1 teaspoon salt flakes {to taste – depending on how salty you would like the caramel to be}

tools for the job

  • pie dish
  • baking dish {wider and deeper than the pie dish}
  • whisk


  1. Preheat oven to 220 degrees C.
  2. Pour the condensed milk into a pie dish and sprinkle with salt flakes
  3. Place the pie dish into the baking dish and pour water into the baking dish, until it reaches half way up the sides of the pie dish.
  4. Bake for one to one and a half hours or until the dulche de leche is golden.
  5. When cool, whisk well until smooth.

poached pears (31 of 129)

poached pears


  • 2 pears
  • one cinnamon quill
  • one star anise
  • 3/4 cup caster sugar
  • water {enough to cover the pears}


  1.  Place cinnamon, star anise, sugar and water in a medium saucepan over medium heat. Stir gently until the sugar is dissolved. 
  2. Place two pears into the sugar syrup and cover with a round of baking paper. To help keep the pears upright cut two slits into the sheet for the pear stems to pop through {see below image}.
  3. If needed add more water to cover most of the pears.
  4. Simmer gently for 20-30 minutes. If you watch any prime-time cooking shows you will have seen many a contestant caught out by under-cooking their pears. It is so easy to do, depending on the type, size and ripeness cooking time can vary greatly.  A cake testing skewer is the perfect tool for checking.

poached pears (3 of 129)

Served in vintage green crystal bowls, the lightly spiced pears with the warm gooey dulche de leche is a great way to get a sweet fix using beautiful autumn pears.

Enjoy xx



Back to Featured Articles on Logo Paperblog