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Baked Pear and Ginger Custard

Baked Pear and Ginger Custard

Serves 8

1 tsp vanilla extract
1.2 kg pears (beurre bosc or williams preferable)
100 gm caster sugar
2 tsp ginger, very finely grated
2 tbsp fresh lemon juice
2 large eggs
Zest of 2 lemons (with no pith), very finely grated
25 gm unsalted butter
250 ml thickened cream


  1. Preheat oven to 190C.
  2. Peel and core pears and cut into eighths. Place in a bowl and toss with lemon juice.
  3. Melt butter in a large frying pan, add pears and cook over medium heat for 3 -4 minutes or until they begin to soften.
  4. Add ginger and lemon zest and cook for 1 minute, stirring occasionally. Set aside to cool slightly.
  5. Meantime, make the custard. Beat together the eggs and sugar in a bowl until sugar is dissolved. Add vanilla and cream and mix well.
  6. Spoon pears into 8 individual oven-proof ceramic dishes. Pour custard over pears, clean the rims, and place on an oven tray. Bake for 15 to 20 minutes, or until golden and just set.
  7. Serve warm on its own or topped with vanilla ice cream for extra indulgence.