300g seedless grapes (green and blue) 3 tbsp orange liqueur 1–2 ripe Williams Christ pears 40g brown sugar 100ml freshly squeezed orange juice 1 tsp grated organic orange peel
Pro Portion: 565 kJ / 135 kcal, E 1 g, F ./. g, KH 29 g
1. Wash the grapes, peel if necessary, then halve or quarter them. Pour 1 tbsp orange liqueur over the top and marinade. Preheat the oven. Setting: top/bottom heat.
2. Peel and deseed the pears, then cut into slices. Caramelize the sugar on the hob using a pan with an ovenproof handle. Place the fruit slices in the pan and turn over in the caramel. Place the pan on the 2nd shelf from the bottom. After 8 minutes, turn the slices over again and cook for a further 4–5 minutes.
3. Take the pear slices out of the pan, pour in the orange juice, and dissolve the caramel while stirring. Reduce the liquid to around 6 tbsp. Pour in the remaining orange liqueur and orange peel, briefly bring to the boil and leave to cool.
4. Place the grapes and pear slices onto plates and drizzle with the caramel.